Tuna Cutlets

Tuna Cutlets

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

• 200g (7oz) potatoes
• 4 tbsp oil, plus 500ml (17 fl oz/generous 2 cups) for deep-frying
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 5cm (2-inch) piece of ginger, peeled and finely chopped
• 2 green chillies, deseeded and finely chopped
• 225g (8oz) fresh tuna (steamed and flaked) or canned tuna (drained weight, broken into chunks)
• 2 tbsp tomato sauce (ketchup)
• 1 tsp chilli powder
• 1 tsp ground cardamom
• 1 tsp ground black pepper
• 1/2 tsp salt juice of 1/2 lime
• 200g (7oz/31/3 cups) breadcrumbs

For the batter

• 200g (7oz/11/2 cups) plain (all-purpose) flour
• 1/4 tsp ground turmeric
• 1 tsp coarsely ground black pepper
• 1/2 tsp salt
• 300ml (101/2 fl oz/11/4 cups) water

Make the cutlets

1. 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.
2. 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 soft and turning golden.
3. Add the tuna, tomato sauce and chilli powder, stir well and cook for 2 minutes. Remove from the heat, add the cardamom, pepper, salt and lime juice and give it a stir. Taste for salt and lime.
4. Finally, add the potatoes and mix together well. Using your hands, make 12 lime-size balls and set aside.

Make the batter

Mix all the ingredients except the water in a medium bowl. Then, add the water little by little until you have a slightly runny batter.


Fry the cutlets

1. Spread the breadcrumbs on a plate. Dip two or three balls at a time into the batter and then roll them in the breadcrumbs, making sure they are fully covered. Repeat until all the balls are crumbed.
2. Bring the 500ml (17 fl oz/2 generous cups) of oil to boiling point in a deep saucepan, then reduce the heat to medium. Slide the cutlets into the pan in batches of five or six and deep-fry for about 3 minutes until golden brown, gently turning them as they cook. Remove with a slotted spoon and lay on kitchen towel to absorb excess oil.

Serve with tomato sauce, brown sauce or chilli sauce.