11-08-2020 di redazione
Cutlets, snacks similar to our potato croquettes, are very popular on the Kenyan coast to be eaten on the street or in the many local restaurants.
Usually they are filled with meat, but we offer a tuna version, easy and quick to prepare at home with few ingredients.
1/2 kg of tuna steaks
1 teaspoon of black pepper
Salt at will
1 teaspoon of garlic ginger paste
1 teaspoon of curry
2 files ( juice )
1/2 kg of peeled potatoes
1 cup of corn flour
2 files, sliced
Sauce to taste to serve
Seed oil for frying
Marinate the fish with black pepper, garlic ginger paste, curry, lime juice and finally salt as needed, for about half an hour to forty minutes.
In the meantime, put some water to boil and cook the potatoes until they have softened. Once cooled put them in a bowl and crush them with a fork.
In a hot pan, add a tablespoon of oil and fry the diced fish for at least 5 minutes on each side until golden brown.
Add it to the mashed potatoes and mix well until creamy.
At this point form oval or round croquettes.
In a separate bowl, break the eggs and add 2 teaspoons of water, beat well with a fork. Dip the croquettes in the mixture and then pass them through the corn flour.
Heat the seed oil well in a high-sided pan and fry the cutlets until golden brown.
To prevent the Swahili croquettes from breaking, make sure the oil is very hot and cook a little at a time. When the cutlets are cooked, drain them and let them dry on absorbent paper before serving them with a slice of lime and an accompanying sauce to your liking.
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