Tuna and Potato Cutlets with Flavoured Mayo
Crispy, golden, and irresistibly delicious, these Tuna and Potato Cutlets with Flavoured Mayo are the ultimate comfort food with a gourmet twist. Made with a creamy combination of mashed potatoes, flaky canned tuna, and aromatic spices like garlic and coriander, these pan-fried cutlets boast a perfectly crunchy breadcrumb coating. The addition of a zingy, paprika-spiked mayonnaise dip elevates every bite with a burst of tangy flavor, making this an effortlessly elegant dish for snack time, appetizers, or even a light dinner. Quick to prepare in just 40 minutes and ideal for any occasion, this recipe is a delightful fusion of simplicity and flavor. Serve these heavenly cutlets fresh from the skillet with the luscious mayo dip and watch them disappear! Perfect for seafood lovers and easy entertaining.
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Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 1 can (about 5 oz or 140g) Canned tuna
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons, finely chopped Coriander leaves
- 1 small, finely chopped (optional) Green chili
- 1 cup Breadcrumbs
- 1 large, lightly beaten Egg
- 1 teaspoon or to taste Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Vegetable oil
- 0.5 cup Mayonnaise
- 1 teaspoon Lemon juice
- 0.5 teaspoon Paprika
- 1 tablespoon, finely chopped (optional) Chives
Instructions
Peel and boil the potatoes until they are fork-tender. Drain and allow them to cool slightly before mashing them in a large bowl.
Drain the tuna can and flake the tuna into the mashed potatoes.
Add the finely chopped onion, minced garlic, coriander leaves, green chili (if using), salt, and black pepper to the mixture. Mix well to combine.
Shape the mixture into small patties or cutlets, roughly 2.5 inches in diameter.
Set up a breading station with one bowl of breadcrumbs and another bowl with the beaten egg.
Dip each cutlet into the egg, ensuring it is coated evenly, and then coat it in the breadcrumbs. Repeat for all cutlets.
Heat the vegetable oil in a non-stick skillet over medium heat. Fry the cutlets in batches, about 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
In a small bowl, prepare the flavoured mayo by mixing together the mayonnaise, lemon juice, paprika, and chopped chives (if using). Adjust seasonings as needed.
Serve the tuna and potato cutlets warm with the flavoured mayo on the side for dipping.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
