Tuna Cutlet Balls
'Tuna cutlet' another childhood favorite of mine. The first dish I remember helping my mom make. I can say that this was the first recipe I ever learned. Whenever we had guests over this was definitely on our menu as an appetizer. Being a mom now and making this with my kids, brings back such fond memories. Cooking in the kitchen with kids requires time, patience and "extra clean up" but it so worth it. And I'm sure my girls will learn this recipe the same way I did. My cutlets are miniature golf ball size, way easier than patting them down to form that 'patty-like' shape(courtesy my parents). And I found it easier for little hands to pick up too. ;)
Starkist/Chicken of the Sea Canned Tuna in water- 2 cans(12 oz)
Onion-1 (large-finely chopped)
Ginger-1/2 inch piece(finely chopped)
Curry leaves-1 spring(chopped)
Dried red chilly-2(finely chopped)
Potatoes-5
Bread crumbs-1 cup(I use Progresso Italian Breadcrumbs)
Eggs-2(beaten)
Oil-for frying
Salt and crushed black pepper-to taste
Directions
1.Cook the potatoes. You can put them skin on in a pot of boiling water for 8-10 minutes till cooked or use the "potato" option on a microwave and cook them. Any method would do,once cooked peel them and smash them using a fork.
2.Open the cans of tuna and drain all the liquid and set aside.
3.In a non-stick heat about 1 tbsp of oil and saute the onions,ginger,dried red chilly and curry leaves for a few minutes. Once the onions turn color you can add the tuna to the pan.
4.Cook all these together for a few minutes on medium heat. Make sure not to loose all the moisture of the mixture or else if it dries out it would be too hard to form the cutlets.
5.Now add this mixture to the smashed potatoes and mix together with hand or wooden spatula. Season well with salt and black pepper. Once formed and fried you won't be able to adjust the seasoning.
6.In a bowl add the two(2) beaten eggs and in another bowl add the breadcrumbs.
7.Now take your tuna mixture and form small golf ball size portions. You should approximately 40-42 cutlet balls.
8.Now take each ball dip in egg and then coat with bread crumbs. Use separate hands to dip in the egg and breadcrumbs to avoid getting your hands all messy.
9. Once all the cutlet balls are dipped in egg and breadcrumbs, you can heat oil in a wok with enough oil to cover the cutlets.
10.Drop the cutlet balls in batches. Once a slightly dark brown color you can scoop them out and place them on paper towels to drain the excess oil.
11.You can serve this with "Sarlas"-Kerala Onion salad and Ketchup or on its own.
Bon Apetit! :)
'Tuna cutlet' another childhood favorite of mine. The first dish I remember helping my mom make. I can say that this was the first recipe I ever learned. Whenever we had guests over this was definitely on our menu as an appetizer. Being a mom now and making this with my kids, brings back such fond memories. Cooking in the kitchen with kids requires time, patience and "extra clean up" but it so worth it. And I'm sure my girls will learn this recipe the same way I did. My cutlets are miniature golf ball size, way easier than patting them down to form that 'patty-like' shape(courtesy my parents). And I found it easier for little hands to pick up too. ;)
Prep Time-20 minutes Actual Cook Time-30minutes
IngredientsStarkist/Chicken of the Sea Canned Tuna in water- 2 cans(12 oz)
Onion-1 (large-finely chopped)
Ginger-1/2 inch piece(finely chopped)
Curry leaves-1 spring(chopped)
Dried red chilly-2(finely chopped)
Potatoes-5
Bread crumbs-1 cup(I use Progresso Italian Breadcrumbs)
Eggs-2(beaten)
Oil-for frying
Salt and crushed black pepper-to taste
Directions
1.Cook the potatoes. You can put them skin on in a pot of boiling water for 8-10 minutes till cooked or use the "potato" option on a microwave and cook them. Any method would do,once cooked peel them and smash them using a fork.
2.Open the cans of tuna and drain all the liquid and set aside.
3.In a non-stick heat about 1 tbsp of oil and saute the onions,ginger,dried red chilly and curry leaves for a few minutes. Once the onions turn color you can add the tuna to the pan.
4.Cook all these together for a few minutes on medium heat. Make sure not to loose all the moisture of the mixture or else if it dries out it would be too hard to form the cutlets.
5.Now add this mixture to the smashed potatoes and mix together with hand or wooden spatula. Season well with salt and black pepper. Once formed and fried you won't be able to adjust the seasoning.
6.In a bowl add the two(2) beaten eggs and in another bowl add the breadcrumbs.
7.Now take your tuna mixture and form small golf ball size portions. You should approximately 40-42 cutlet balls.
8.Now take each ball dip in egg and then coat with bread crumbs. Use separate hands to dip in the egg and breadcrumbs to avoid getting your hands all messy.
9. Once all the cutlet balls are dipped in egg and breadcrumbs, you can heat oil in a wok with enough oil to cover the cutlets.
10.Drop the cutlet balls in batches. Once a slightly dark brown color you can scoop them out and place them on paper towels to drain the excess oil.
11.You can serve this with "Sarlas"-Kerala Onion salad and Ketchup or on its own.
Bon Apetit! :)
I made it and u need to say how is it tomorrow..MRK
ReplyDeleteJesny, i decided to re-shape all my future cutlets into cutlet balls... it looks so much better and easier to shape as well. Made tuna balls for our visit to our neighbor and they loved it. Last week made some salmon balls with the same recipe... Thanks for sharing...
ReplyDeletethanks for trying NM....
ReplyDelete