Ramadan Tuna Cutlets
Spiced mashed tuna and potato patties coated in breadcrumbs and shallow-fried, a favourite snack at Ramadan iftar gatherings.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Mixing bowl
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10 g
- carbs
- 18 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 220 kcal
Instructions
- 1
Put the flaked tuna, mashed potatoes, onion, green chilli, ginger-garlic paste and garam masala into a bowl.
- 2
Add salt. Mix everything together thoroughly until well combined.
- 3
Shape the mixture into small oval or round patties.
- 4
Dip each patty into beaten egg. Coat it evenly with breadcrumbs.
- 5
Heat coconut oil in a frying pan over medium heat.
- 6
Fry the cutlets for 3–4 minutes on each side until golden and crisp.
- 7
Place the cutlets on paper towels to drain before serving.
- 8
Serve warm with mint or tamarind chutney.
Chef's tips
Chill the shaped patties in the fridge for 15 minutes before frying to help them hold together better.
Ingredient substitutions
- tuna → cooked kingfish
Storage
Refrigerate uncooked patties for up to a day, or cooked cutlets for 2 days.
Reheating
Reheat in a pan or oven to restore crispness.
Common mistakes to avoid
- •Frying over heat that is too high, which browns the crust before the inside heats through.
Serving suggestions
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