little tuna potato cutlets
Recently I had a craving for tuna cutlets. The last time I had one was more than a decade ago. But thinking of finger food for bento purposes, I suddenly remembered the cutlets. But since I did not have a recipe, and did not favour deep frying, hence here is what resulted:
Baked Tuna Potato Cutlets
Makes 36 1-inch cutlets
2 cans of flaked tuna in oil
1 large onion, minced
6 cloves of garlic, minced
1.2 inch of young ginger, finely minced
a pinch of fine rock salt
1 dash of black pepper
1 kg of potatoes
1 handful of flat-leaf parsley, finely minced.
1 tbsp olive oil
one egg +1 tsp water, for eggwash
1. Peel the potatoes and cut into 1 inch cubes. Fill the pot with water just enough to cover the potatoes. Boil for about 20 to 25 minutes. They should be soft enough to mash. Drain, and mash the potatoes.
2. In a pan, with 1 tbsp of olive oil, fry the minced ginger first till fragrant. Then add in the onions and garlic, and the minced parsley. Fry till the mixture is as dry as possible.
3. Drain the tuna till as dry as possible. Stir in the black pepper,and onion mixture. Then add the mashed potatoes. Mix using your hands till it's evenly mixed.
4. Measure out 1 oz of mixture, and shape each cutlets into a little oval with your hands. When completed, roll each one in the egg wash, and remove with a fork. Arrange them on a baking sheet, lined with baking parchment. Bake at 200C for 20 minutes till slightly browned.
Note: Adjust the salt amount according to taste. I only added a pinch because the canned tuna were salted, and did not want to increase sodium for our toddler.
The cutlets can be kept in an airtight container and frozen as handy snacks. It goes well with rice and peas.
Baked Tuna Potato Cutlets
Makes 36 1-inch cutlets
2 cans of flaked tuna in oil
1 large onion, minced
6 cloves of garlic, minced
1.2 inch of young ginger, finely minced
a pinch of fine rock salt
1 dash of black pepper
1 kg of potatoes
1 handful of flat-leaf parsley, finely minced.
1 tbsp olive oil
one egg +1 tsp water, for eggwash
1. Peel the potatoes and cut into 1 inch cubes. Fill the pot with water just enough to cover the potatoes. Boil for about 20 to 25 minutes. They should be soft enough to mash. Drain, and mash the potatoes.
2. In a pan, with 1 tbsp of olive oil, fry the minced ginger first till fragrant. Then add in the onions and garlic, and the minced parsley. Fry till the mixture is as dry as possible.
3. Drain the tuna till as dry as possible. Stir in the black pepper,and onion mixture. Then add the mashed potatoes. Mix using your hands till it's evenly mixed.
4. Measure out 1 oz of mixture, and shape each cutlets into a little oval with your hands. When completed, roll each one in the egg wash, and remove with a fork. Arrange them on a baking sheet, lined with baking parchment. Bake at 200C for 20 minutes till slightly browned.
Note: Adjust the salt amount according to taste. I only added a pinch because the canned tuna were salted, and did not want to increase sodium for our toddler.
The cutlets can be kept in an airtight container and frozen as handy snacks. It goes well with rice and peas.
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