Canned tuna cutlets

Fish 667 Last Update: Jul 28, 2021 Created: Jul 28, 2021 0 0 0
Canned tuna cutlets
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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Of course, salad or pizza with canned tuna are much more familiar dishes for us than these cutlets - crispy on the outside and so juicy on the inside. But, if you like canned tuna and fish cakes, be sure to cook them.

Ingredients

Directions

  1. Cut the potatoes into cubes. Chop the onion, garlic and ginger root. Heat the butter in a skillet and fry the onion, garlic and ginger, stirring occasionally, over medium heat for 5 minutes. Add potatoes and cook for another 5 minutes.
  2. Drain the liquid from the tuna, add the fish to the pan with vegetables, stir. Add 1 tsp. turmeric, bay leaves and some hot water.
  3. Cover and simmer for 15 minutes. Remove the bay leaves and add the hand-crushed cardamom seeds.
  4. Mash the resulting mass with a crush, season with salt, sugar, cinnamon, chili and the remaining turmeric. Roll 12 cutlets with wet hands.
  5. Beat eggs lightly. Pour the breadcrumbs into a plate. Heat the vegetable oil vigorously in a saucepan. Dip the patties first in an egg, then in crackers and deep-fry them until golden brown, 4-5 minutes. Spread on paper towels to make the glass oil.

Canned tuna cutlets



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

Of course, salad or pizza with canned tuna are much more familiar dishes for us than these cutlets - crispy on the outside and so juicy on the inside. But, if you like canned tuna and fish cakes, be sure to cook them.

Ingredients

Directions

  1. Cut the potatoes into cubes. Chop the onion, garlic and ginger root. Heat the butter in a skillet and fry the onion, garlic and ginger, stirring occasionally, over medium heat for 5 minutes. Add potatoes and cook for another 5 minutes.
  2. Drain the liquid from the tuna, add the fish to the pan with vegetables, stir. Add 1 tsp. turmeric, bay leaves and some hot water.
  3. Cover and simmer for 15 minutes. Remove the bay leaves and add the hand-crushed cardamom seeds.
  4. Mash the resulting mass with a crush, season with salt, sugar, cinnamon, chili and the remaining turmeric. Roll 12 cutlets with wet hands.
  5. Beat eggs lightly. Pour the breadcrumbs into a plate. Heat the vegetable oil vigorously in a saucepan. Dip the patties first in an egg, then in crackers and deep-fry them until golden brown, 4-5 minutes. Spread on paper towels to make the glass oil.

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