Description
A delightful twist on a comfort food classic, these crispy fish cutlets are packed with flavor and nostalgia, making them perfect for gatherings or cozy nights in.
Ingredients
Scale
- 1 1/2 cups mashed potatoes
- 1 (6 oz) can of tuna, drained
- 1 tbsp packed minced cilantro
- 1 tbsp packed finely grated ginger
- 1 Thai green chili, finely chopped
- 1 tbsp minced red onion or shallot
- 1/2 tsp ground turmeric
- 1/4 tsp ground cayenne
- 1 tsp kosher salt (or to taste)
- 1 large egg
- 1/2 cup breadcrumbs (panko preferred)
- Ghee or oil for frying
Instructions
- Mix the mashed potatoes, drained tuna, minced cilantro, grated ginger, chopped chili, minced onion, turmeric, cayenne, and salt in a large bowl using a fork.
- Add the egg and whisk until everything is nicely blended.
- Form the cutlets into 1/2″-thick circles between your palms and coat each side in breadcrumbs.
- Chill the shaped cutlets in the refrigerator for at least 1 hour.
- Heat ghee or oil in a skillet over medium heat until shimmering hot.
- Fry the fish cakes, cooking for about 6 minutes per side until golden brown.
- Repeat with the remaining cutlets.
Notes
These cutlets can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Coastal, Fusion
Nutrition
- Serving Size: 1 cutlet
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: fish cutlets, crispy, comfort food, appetizers, easy recipe, family meal
