saucepan, chopping board, knife, bowl, deep fryer, colander
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- 32 g raw tuna
- 48 g boiled potatoes
In a saucepan filled with water, boil the potatoes and tuna fish. (The water in the pan should cover the potatoes and fish).
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To check that the potatoes are boiled, using a fork or a knife, press lightly on the potatoes and check that they are soft.
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Drain the water. Unload the fish to a clean glass bowl. Peel the potatoes and Place them in a bowl.
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Mash the potatoes and the fish.
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- ⅛ onion
- ¼ cloves garlic
- ¼ green chilies
- chopping board
Finely slice the onion, garlic cloves and green chilies.
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Add 2 tbsp olive oil and on medium heat, sinmer the onions, garlic and green chilies.
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When the onions begin to brown in colour, reduce to low heat and add the mashed potatoes and tuna and mix to combine well.
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- ¼ tsp black peppercorns
- ⅛ tsp salt
- ⅛ tbsp olive oil
Add salt and pepper and squeeze a small piece of lime and mix to combine all the ingredients together. Set the frying pan aside and let it cool for a few minutes.
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Take a spoonful of the fish mixture and roll to a smooth 1.5 inch diameter size balls.
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- ⅛ ml lime juice
- 9¼ g plain flour
- ⅛ egg
- ⅛ pinch salt
Prepare the coating batter: in a bowl add the flour, egg and a pinch of salt and gradually add water to get a thick consistency.
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- 3⅝ ml water
Coat the fish balls in the flour batter and then coat in breadcrumbs.
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- deep fryer
Heat oil in a deep fryer or a deep frying wok. Drop a few breadcrumbs to see if the oil is heated; if the oil sizzles then the oil is heated.
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Place 3-4 cuttlets on the oil skimmer and carefully drop them in the oil.
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Make sure that the cuttlets are covered by the oil and fry them until golden brown in colour.
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Place tea towels in a colander. Place the cooked cuttlets in the colander, allowing them to cool.
Enjoy your meal!