I’m so glad to have this recipe again! One of my college roommates made these once or twice and I loved them. She might have written her mom’s recipe down for me, but I don’t have it anymore. So this blog post was a welcome find. I made the cutlets with tuna, since that’s how my roomie made them. You could probably use any kind of ground meat and potatoes. Next time I make these I want to try beef with white potatoes.
2 sweet potatoes, peeled and boiled
2 cans tuna, drained
1cup chopped yellow onion
2 serrano peppers, minced
1inch ginger, minced
4 cloves of garlic, minced
1/2t garam masala
1 or 2 eggs, beaten, for dipping
1 1/2c almond meal for breading (or Panko)
Coconut oil for frying
Mash cooked sweet potatoes and let cool. Stir-fry onion, peppers, ginger, garlic over low heat with a bit of oil. When onions look soft, add tuna. Add mashed sweet potatoes to the mixture and remove from heat. When the mixture is cool enough to handle, form flattened patties about the size of a large egg. Put patties (cutlets) onto a plate and let them rest in the fridge for a few hours or overnight so that they hold their shape better.
Dip cutlets in egg and then coat in almond meal and shallow fry in a skillet, flipping once. Let excess oil drain by placing them on a paper towel after frying. Serve immediately or enjoy cold the next day.