Ingredients[]
- 2 tins tuna
- 250 g potato (mashed)
- 2 onions (sliced thinly)
- 1 garlic clove (crushed)
- 2 cherry pepper (sliced thinly)
- Juice of 2 limes
- 1 tsp ground peppercorns
- 6 eggs (hard boiled and cut into halves)
- 200 g breadcrumbs
- 2 eggs
- salt to season
- oil for deep-frying
Directions[]
- Crush the onion, garlic, and chile with salt.
- Add in the lime and mix in well.
- Add in the mashed potato, tuna, and pepper.
- Combine the ingredients thoroughly.
- Divide the mixture to 12 equal sized balls.
- Stick half of each egg with the tuna and potato mixture and form an oval shape.
- Pané the prepared cutlets, deep fry until golden brown.
- Drain on absorbent kitchen paper. Serve hot.