Spicy Potato and Tuna Cutlets and Mini Sliders

Maldivians love tuna and we love making snacks or finger foods using tuna. Tea time and snacks go together and especially during Ramadan we make a few varieties to break our fast.

These spicy potato and tuna cutlets are an all time favourite. But wait, it’s not the old cutlets again I hear you say, or yes they are. But  you are in for a treat this time. A mini burger treat. So let’s switch it up.

For the burger lover I have the perfect mini burgers. Use the same mixture, flatten it out a bit and you’ve got yourself mini burgers. They are crispy and delicious. Fill your  mini sliders and enjoy with your favourite sauce and cheese if preferred.
So you’ve got 2 favourite snacks from one. Everyone’s happy! I am all for a good burger now and then, so these are just  perfect. Hope you’ll like it. Enjoy!

Serves: 4-6 as a side dish

Ingredients:

• 100g onion, thinly sliced
• 1/2 habanero, or scorpion chilli thinly sliced or to taste
• 1/2 teaspoon minced garlic
• 1-2 sprig curry leaves thinly sliced
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoon freshly squeezed lemon juice or to taste
• 1 tin (185g) tuna chunks in oil, drained
• 200g potatoes peeled, quartered and boiled until soft

Method:

1. Place the onion, chilli, garlic, curry leaves, salt, pepper and lemon juice in a medium sized bowl .
2. Using a disposable glove, mix thoroughly the above ingredients by squeezing the mixture so as to soften the onions and to blend everything together.
3. Add the tuna and mix well.
4. Add the potatoes and mix everything until the potatoes and the tuna are all well blended together.
5. Make bite sized balls approximately 18g each.
6. If you want to switch up, make a few mini burgers (about45g) flatten it out.
7. Keep aside on a plate.

For the Crumbing:

• 1 egg lightly beaten
• 1 cup bread crumbs  (I used Panko breadcrumbs) or as needed
• 1/2 teaspoon garlic powder
• 2 sprigs curry leaves thinly sliced

Method:

1. Place the beaten egg in a shallow bowl.
2. Place the breadcrumbs in another bowl, then mix in the garlic powder and curry leaves.
3. Dip each cutlet and the mini burger in the egg mixture, shaking off excess. I do it one by one with a fork.
4. Then coat in the breadcrumbs well.
5. Keep aside on a flat plate.
6. Finish the rest.

Frying:

1. Fill a small wok or fry pan with enough oil to cover the cutlets at least halfway when frying.
2. Heat the pan over medium heat and when the oil is hot, slowly lower 3 to 4 cutlets at a time. Don’t overcrowd the pan.
3. Fry the cutlets and the mini burgers until deep golden brown and crisp all over, whilst carefully turning them a few times. They will cook very fast so don’t leave them unattended.
4.  Remove and drain well on paper towels.
5. Serve warm with chilli sauce and Kewpie mayonnaise .

 

Switch Up:

1. Halve a few mini slider buns.
2. Spread some Kewpie mayonnaise or your favourite chilli or tomato sauce on the bottom half of the bun.
3. Top up with the fatten mini burger and add a few salad leaves, put the burger top and enjoy.
4. You can add cheese too if you like.

 

If you make this recipe please share it on Instagram by tagging @nattulicious. Please leave a comment too if you like the recipe, I’d love to hear from you.