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
- 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
- Place the onion, chilli, garlic, curry leaves, salt, pepper and lemon juice in a medium sized bowl .
- Using a disposable glove, mix thoroughly the above ingredients by squeezing the mixture so as to soften the onions and to blend everything together.
- Add the tuna and mix well.
- Add the potatoes and mix everything until the potatoes and the tuna are all well blended together.
- Make bite sized balls approximately 18g each.
- If you want to switch up, make a few mini burgers (about45g) flatten it out.
- 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
- Place the beaten egg in a shallow bowl.
- Place the breadcrumbs in another bowl, then mix in the garlic powder and curry leaves.
- Dip each cutlet and the mini burger in the egg mixture, shaking off excess. I do it one by one with a fork.
- Then coat in the breadcrumbs well.
- Keep aside on a flat plate.
- Finish the rest.
- Fill a small wok or fry pan with enough oil to cover the cutlets at least halfway when frying.
- 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.
- 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.
- Remove and drain well on paper towels.
- Serve warm with chilli sauce and Kewpie mayonnaise .
- Halve a few mini slider buns.
- Spread some Kewpie mayonnaise or your favourite chilli or tomato sauce on the bottom half of the bun.
- Top up with the fatten mini burger and add a few salad leaves, put the burger top and enjoy.
- 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.