Jehan of ‘Island Smile‘ is a versatile blogger and her blog is her tribute to her homeland Sri Lanka. An advocate by profession this mama of four is terribly busy running around. But when she gets time, she either reads or shares the culinary heritage of her country through her blog Island Smile. Today this wonderful blogger is going to share with us a delectable recipe of ‘Tuna Fish Croquettes/Cutlets’ which can be served as a snack or side dish. Include these yum Tuna Fish Croquettes as a starter in your Eid menu to entertain your family members and guests…
Thank you, Lubna for giving me this opportunity to guest post on the annual event showcasing recipes from around the world on the month of Ramadan.
This being the last recipe to be posted before Eid, I’ve also been given the opportunity of writing a few words in celebration of Eid.
Before moving on, let me wish you”Eid Mubarak”from wherever you’re reading these words, may Allah’s choicest blessings be showered upon you, now and always.
Eid to me is and always has been a celebration of this beautiful religion and the opportunity to enjoy a day with family and relations.
The Eid prayer where my sons go off with their father, breakfast with the family, the laughter of children, gentle smiles of their great grandmothers when they see their grandkids, the fragrance of food on the stove, sharing sweets and food among neighbours who eagerly await their share of Watalappan (steamed jaggery pudding)and who can fail to notice the wallets and purses that the kids seem to have on that day. These are a few glimpses into my celebration.
Food is an integral part of Eid, it brings us together whether we’re serving it from a lavish table or a Sawan placed on a mat, seated elbow to elbow with family.
It’s a time when the elders who have grown feeble, see their loved one’s all come together and enjoy the conversation that takes place around them and if there’s a Piano around, she’ll surely be the centre of attention as she plays a long forgotten tune from her memory.
Eid celebration is also a time when growing in a multicultural society and surrounded by different beliefs, we learn, at a young age to share our food with our closest neighbours, teaching our own kids the value of sharing beyond our family, can start with a simple offering of food.
This is for me, what Islam stands for, the simple act of kindness and charity that is the core value of who we are because of our faith in almighty.
With these thoughts in my mind, I would also make a simple request before moving on to the recipe,
Please turn your duas towards families celebrating Eid among rubbles and tents; please pray for the thousands of children and parents who are trying to celebrate Eid without their own. Take a few minutes of your time with prayers to almighty to ease their pain and suffering while truly being appreciative of the family that surrounds you on this special day.
Have a blessed Eid everyone.
Moving onto the recipe, these Tuna fish croquettes (cutlets) I’m about to share with you is an appetizer that can be served for all the visitors and relations that might join you at tea time or as a side dish as you serve Lunch.
Tuna fish Croquettes can be prepared well ahead, frozen and taken 30 minutes ahead to defrost and fry.
Here’s how you make them, please keep in mind that this recipe has three stages and a little pre preparation can help you in getting them done in a more organized way.
Tuna fish Croquettes
- 1 large can or 3 small cans of Tuna fish ( Drain the water)
- 2 large Onions finely chopped
- 2-3 medium sized green chillies chopped
- 3 large Potatoes boiled until tender
- Mint leaves (optional)
- Salt to taste
- Large bottle of Vegetable oil or your choice of oil to fry
- 1 teaspoons of Pepper powder
For the breading you will need
- A packet of bread crumbs
- 2-3 eggs beaten
- Boil potatoes until tender, let it cool, Peel the skin and mash the Potatoes coarsely leaving a few lumps.
- Add the finely sliced Onions and green chillies followed by Salt and Pepper to taste. Then add the cans of tuna to the mashed Potato mixture and mix well.
- Make sure there’s enough Salt to taste.
- Take a handful of the Tuna and Potato mixture, if your are adding mint leaves, flatten it on your palm, place the mint leaf in the middle and close the mixture around it forming a ball, try to keep them to a minimum size, neither big nor small.
- While forming the ball try to avoid the onions jutting out by gently pushing them in while forming the balls. This reduces the chances of cracking while they fry.
- Once you’ve formed the balls. Use two bowls, beat the 2 two eggs in one and include the bread crumbs on the other.
- Dip the cutlets into the egg wash completely covering it followed it by rolling the cutlets in the breadcrumbs, making sure the bread crumbs are completely covering the cutlets.
- Once you are done with the breading, set it aside.
- Use a slightly hollow pan frying pan, pour enough oil that it can completely cover the cutlets and let it heat. You can sprinkle a pinch of breadcrumbs and once the oil bubbles around it, you’ve reached the perfect heat to fry the cutlets.
- Make sure the oil doesn’t smoke as this will be too hot.
- Fry three cutlets at a time so none of them gets burnt and fry until they reach a golden hue.
- Place them on paper towels to soak in extra oil and you’re ready to serve them with a hot chilli sauce of your choice.
Thank you Jehan for being part of this event and for this yum Tuna Fish Croquettes (Cutlets) recipe.
You can find Jehan @ Facebook|Twitter|Instagram
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