Pantry half empty? Here's the trick to making incredibly crispy tuna and potato cutlets in just 15 minutes!
Opening the pantry at the last minute and staring at the shelves hoping for sudden inspiration happens much more often than you think.
- 320g well-drained tuna in oil
- Boiled potatoes, already cold, 400 gr
- Large egg 1
- 40g grated Parmigiano Reggiano
- Parsley 1 bunch
- Grated lemon zest of about half a lemon
- Sale
- Black pepper
- Sugar-free corn flakes 150g
- Peanut oil if frying 1 l
- Extra virgin olive oil (EVO) if baking
- Take a large bowl and mash the boiled potatoes with a fork or potato masher until they're pureed. Now add the well-drained and chopped tuna, the egg, the Parmesan cheese, and the chopped fresh parsley. Finally, add the grated lemon zest, the real secret that will give your dish an incredibly refreshing touch.
- Start by mixing all the ingredients directly in the bowl with your hands, seasoning with salt and pepper to taste. Continue kneading until the mixture is compact, smooth, and easily moldable. Now pour the cornflakes onto a flat plate and crumble them roughly using your hands. Make sure to leave some irregular pieces: this is the real secret to achieving a super crispy and irresistible result.
- Take a handful of dough and shape it into a slightly flattened cutlet, working it gently with your hands. Transfer it directly to the plate with the cereal, pressing firmly on both sides of the surface. This will ensure the breading adheres perfectly, ensuring an even coating without any holes.
- Heat the oil in a nonstick pan and cook until it reaches the ideal temperature. Cook your cutlets for about 4 minutes per side, until they're golden and incredibly inviting. If you prefer a lighter version, place the cutlets on a baking sheet lined with parchment paper. Brush them with a drizzle of extra virgin olive oil and bake at 200°C (400°F) for 15-20 minutes, turning them halfway through cooking to ensure they're evenly browned. Drain them well on paper towels to remove excess oil and preserve their crispiness. Serve piping hot, perhaps paired with lime mayonnaise or a refreshing yogurt sauce.
Today we're transforming the usual basic ingredients into a fantastic second course, sure to win over both adults and children alike at the very first bite.
Get ready to discover tuna and potato cutlets in a totally new and super crunchy way thanks to the secret of cornflakes.
This winning combination combines a tender and fragrant center with a truly irresistible golden crust.
If you love making the most of what you have at home, we recommend our 5 easy dinner-saving second courses with what you already have in the pantry to turn your evening around.
You can fry them in a pan for a truly delicious treat, or opt for a light and easy oven-baked version.
This recipe enriches our special collection of 4 quick recipes with canned tuna: delicious ideas ready in just a few minutes.
The internal consistency, soft and enveloping, is very reminiscent of the texture of grandma's traditional potato croquettes.
If you love quick and easy seafood flavors, try the successful recipe for Tuna and Bread Meatballs.
If you prefer a meat-based option, don't miss the Chicken Cutlets with Mushrooms and Mozzarella.
Want to try an even sweeter and more original twist? Indulge in our sweet potato fritters.
Grab the ingredients, follow the steps, and serve up a budget-friendly dinner that will fix your weekly menus in style!
Doses & Ingredients
- Very low difficulty
- Low cost
- Grated lemon zest of about half a lemon - to taste
- Sale q.b.
- Black pepper to taste
- Extra virgin olive oil (EVO) if baking - to taste
- Paper towel / Parchment paper / Large bowl / Non-stick pan / Pastry brush / Flat plate / Potato masher / Spatula / Baking tray.
