Ingredients
For the Filling:
- 1 can of Sri Lankan tuna (for authentic flavor; substitute with minced chicken if preferred)
- 1 boiled and mashed potato
- 1-2 onions, finely chopped
- 2-3 cloves garlic, minced
- A few curry leaves, finely chopped
- 2-3 green chilies, finely chopped
- Salt, pepper, chili flakes, and chili powder (adjust to taste)
- A squeeze of lemon or lime juice
- Oil for cooking
For Crumbing:
- Plain flour
- 1 egg
- Water
- Salt
- Turmeric powder
- Bread crumbs
Instructions
Season the canned tuna with salt, pepper, chili flakes, chili powder, and the chopped green chilies and curry leaves.
Mash the tuna with a fork and add a squeeze of lemon or lime juice to enhance the flavor.
Heat a saucepan with a splash of oil. Add the finely chopped onions and garlic. Sauté until the onions are translucent and cooked through.
Mix the seasoned tuna with the sautéed onions and garlic. Adjust the seasoning to your taste, then incorporate the mashed potato until the mixture is well combined.
Form the tuna mixture into small balls or flat disks, depending on your preference.
In a mixing bowl, combine plain flour, 1 egg, a splash of water, salt, and turmeric powder. Whisk until the batter has a runny consistency similar to pancake batter. This will help ensure that the cutlets do not crack while frying.
Dredge each shaped cutlet in the batter, then coat with bread crumbs.
Heat oil in a deep frying pan over medium heat. Fry the cutlets in batches until they are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
These Sri Lankan Tuna Cutlets are a perfect blend of savory and spicy flavors, ideal for a snack or as an appetizer. Whether you stick to the traditional tuna filling or experiment with different proteins, these crispy cutlets are sure to impress. Serve with your favorite chutney or a fresh salad for a delightful treat.
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