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  1. Boil the potatoes, peel and mash.      
  2. Add the tuna and remaining ingredients to the potatoes.
  3. Mix well.     
  4. Make medium-sized patties with the mix.     
  5. Dip each cutlet first in egg and then in breadcrumbs. Pat lightly so that the breadcrumbs stick well to the cutlet.     
  6. In a frying pan pour oil (not too much, we don’t want to deep fry).      
  7. On medium heat fry the cutlets till golden brown.     



  • The tun to chicken ratio should ideally be equal.
  • You don’t need to fry the cutlets too long. Remember that none of your ingredients are raw or need cooking. You only need to cook the egg and breadcrumb coating.     
  • When you’re done coating the cutlets, instead of frying you could freeze them for later use.