Prakash K. Sivanathan, Niranjala M. Ellawala

Tuna Cutlets

Name: Tuna Cutlets
Yield: Makes 12
Cuisine: Sri Lankan
Ingredients: 200 g (7 oz/1½ cups) plain (all-purpose) flour; ¼ tsp ground turmeric; 1 tsp coarsely ground black pepper; 300 ml (10½ fl oz/1¼ cups) water; 1 tsp ground black pepper; ½ tsp salt; juice of ½ lime; 200 g (7 oz/3⅓ cups) breadcrumbs; 2 tbsp tomato sauce (ketchup); 2 tbsp tomato sauce (ketchup); 1 tsp chilli powder; 1 tsp ground cardamom; 2 green chillies, deseeded and finely chopped; 5 cm (2-inch) piece of ginger, peeled and finely chopped; 225 g (8 oz) fresh tuna (steamed and flaked) or canned tuna (drained weight, broken into chunks); 225 g (8 oz) fresh tuna (steamed and flaked) or canned tuna (drained weight, broken into chunks); 4 tbsp oil, plus 500 ml (17 fl oz/generous 2 cups) for deep-frying; 200 g (7 oz) potatoes; 4 garlic cloves, finely chopped; 1 large onion, finely chopped

Preparation info

Makes
12

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Tuna features regularly in Sri Lankan cooking, both fresh and tinned: here it is in fragrant little croquettes that are served at social events.

Ingredients

200 g (7 oz) potatoes
4 tbsp oil, plus

Asia
Sri Lanka
Fish course
Starter
Pescatarian

Method

Make the cutlets

Wash the potatoes and boil them with skins on for about 15 minutes until cooked. Take them off the heat and leave to cool. Then, peel off the skins and mash them well.

While the potatoes are cooking, heat the oil in a deep frying pan (skillet) over a low heat. Sauté the onions, garlic, ginger and green chillies until the onions are