I first tasted these delicious fish cutlets at a potluck meal to which Jinia brought this dish as one of the starters.
I got the recipe from her when I made them for a “Cuisine de Monde” day at school when Indira was in the maternelle. She had suggested that I make these, when I discussed the event with her, because in her experience, she said, this was a popular finger food with kids. And she was right about that – most of the children loved them, I remember, as did the mothers who were there.
I hadn’t made them again since then, but today as I mixed a salad for lunch and added some canned tuna to it, I was reminded of these cutlets. So I thought that instead of racking my brains trying to think of another potato-based dish for the boulangerie – since I don’t feel like making aloo tikkis or batata vadas again next week but potatoes do seem to be popular – I would make these cutlets, with the rest of the tuna in the can I opened this afternoon, for the girls’ gouter and take a couple of them to the boulangerie for Patrick to taste.
The girls, especially Noor, liked them a lot; I’ll find out tomorrow whether these will be part of the order for next Tuesday.
Tuna and Potato Cutlets
For 10 small cutlets –
90 grams of tuna (packed in water), drained
3-4 small potatoes
1 small onion, chopped fine
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
salt to taste
1/2 red chilli powder (optional) or 1 small green chilli, chopped fine (optional)
1 and a 1/2 tablespoons of cooking oil
2 eggs, whisked in a deep bowl (in which the cutlets can be dipped in to the egg)
6-7 tablespoons of breadcrumbs
Enough oil to deep-fry the cutlets
Boil and then peel the potatoes. Drain the tuna and break up the flesh with a fork. In a small frying pan, heat the oil, fry the onions till they are translucent, then add the tuna and cook for a just a little while till it is dry. Mix in the spices and cook for another minute, then take off the heat.
When the tuna is cool, mash in the potatoes and mix everything together thoroughly. Form 10 cutlets from this mixture. Dip them in the egg, then roll in the breadcrumbs and deep-fry till they are golden brown.
This really does transform plain, canned tuna in the nicest way.