Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"What's there to say? Who doesn't like cutlets?"
1 red onion (finely sliced)
1 scotch bonnet chili (githeyo mirus, finely chopped)
1 big lime (halved, deseeded)
1 can tuna chunks in oil
1 1/2 boiled potatoes (mashed)
1 tea spoon salt
2 tea spoons ground black pepper
3 eggs (whisked)
breadcrumbs (for coating the cutlets)
oil (for deep frying)
- In a large boil, squeeze the lemon on top of the onions, chili, salt and pepper
- Squash everything together until the onions soften and juices are released
- Add the tuna, and continue squashing everything together, mixing it all well
- Now add in the mashed potatoes and squash everything together until evenly mixed
- Make small balls from this tuna potato mix. I prefer them very small, but some like their cutlets a bit larger in size
- Place the balls in the whisked eggs in batches, turning them with a spoon to ensure they are covered with egg all around
- Transfer the balls from the eggs to the bread crumbs. It's easy if you have the bread crumbs in a shallow flat container
- Gently roll around the cutlets in the breadcrumbs to make sure it is evenly coated
- Line up the prepared cutlets on a plate while you get the rest of the batch ready
- Once your cutlets are prepared, it's time to deep fry them
- Heat the oil in a wok. Use a sufficient quantity of oil, making sure your cutlets can be submerged in the oil when frying
- Fry the cutlets in batches to avoid them bursting, or sticking together. Test the oil with a tiny bit of the potato mix before you start frying to make sure the oil is hot enough. If the oil immediately starts bubbling when you put in the potato mix, the oil is ready for frying
- Fry the cutlets until they become golden brown in colour
- Strain the cutlets on tissue before serving to get rid of excess oil
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