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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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
Directions
Step 1
Peel and boil the potatoes until they are fork-tender. Drain and allow them to cool slightly before mashing them in a large bowl.
Step 2
Drain the tuna can and flake the tuna into the mashed potatoes.
Step 3
Add the finely chopped onion, minced garlic, coriander leaves, green chili (if using), salt, and black pepper to the mixture. Mix well to combine.
Step 4
Shape the mixture into small patties or cutlets, roughly 2.5 inches in diameter.
Step 5
Set up a breading station with one bowl of breadcrumbs and another bowl with the beaten egg.
Step 6
Dip each cutlet into the egg, ensuring it is coated evenly, and then coat it in the breadcrumbs. Repeat for all cutlets.
Step 7
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.
Step 8
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.
Step 9
Serve the tuna and potato cutlets warm with the flavoured mayo on the side for dipping.
Nutrition Facts
| Serving size | (1213.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2502.1 |
| Total Fat 141.6g | 0% |
| Saturated Fat 17.2g | 0% |
| Polyunsaturated Fat 27.2g | |
| Cholesterol 407.2mg | 0% |
| Sodium 4926.7mg | 0% |
| Total Carbohydrate 249.6g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 20.9g | |
| Protein 75.7g | 0% |
| Vitamin D 333.8IU | 0% |
| Calcium 236.4mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 3953.6mg | 0% |
Source of Calories