So crispy, tasty and delicious, these tuna schnitzel make a great evening snack with tea! They are mildly seasoned, but full of taste and taste, so children love them. You could even have them as a page for lunch or dinner.
They are a lifesaver on days when they no longer have food or don’t know what to cook. As a meal with a little salad and rice or as a snack with MINZ chutney or ketchup, you just disappear from the table!
This is a quick and simple, gluten -free and child -friendly recipe for family meetings, parties and events such as Super Bowl, gray cup, etc.
In the spicy version, light fried onions with spices are added to the remaining ingredients. These are also very tasty and tasty, but a little sharp.
Take a look at the full video below to get complete instructions step by step:
https://www.youtube.com/watch?v=BtC-Gohoh30
Ingredients:
4 cans tuna in the water
4 medium large potatoes cooked and cooled
4 medium large onions
6 tablespoons of yellow corn flour
4-6 green chili peppers
1 cup of chopped coriander
1 teaspoon of black pepper
Pink Himalaya salt as required
2 eggs beaten
1 cup of white bread crumbs
1 cup of panko crumbs
1 cup + rapeseed oil
Instructions:
1. Rub the cooked and chilled potatoes and have them ready.
2. Finely chop the onions, green chili peppers and coriander.
3. Open the tuna cans, let the water out and put them aside
4. Add a bowl, add all the above ingredients (tuna, cooked, grated chopped onions, green chili peppers, coriander, salt, black pepper and corn flour). Crush the onions with salt and green chilli fabric, then slowly combine the rest of the ingredients and mix well.
5. Make the schnitzel in your desired shape and size. I usually do it in ovals and medium -sized.
6. Hold the bread crumbs and the beaten egg in two separate bowls.
7. Dip the schnitzel after the other first into the beaten egg and then coat them with the bread crumbs. Repeat the process for everyone and put it aside.
8. In the meantime, heat the oil enough to fry it in a stainless steel pan
9. Fry them over medium heat until they are golden brown by turning them over from time to time so that they are not burned.
10. Drain them completely on the side of the pan and place them on paper towels. Serve hot with MInz chutney and tomato ketchup and enjoy with tea or as a page with your meals.
Notes:
You can either use Japanese Panko bread crumbs or normal bread crumbs. Sometimes I mix shredded cornflakes and bread crumbs to make them crispier, as they can see in the pictures above.
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Recipe
Tuna schnitzel, simple and child -friendly!
These tuna schnitzel are delicious and delicious! A great evening snack with tea – crispy, tasty and child -friendly – they love them because they are mildly seasoned, but full of taste and taste.
equipment
-
Stainless steel or cast iron pan, bowl, spatula, paper towels
-
Dutch oven
-
Stainless steel pan
-
Heat -safe gloves or gloves
Ingredients
- Ingredients:
- 4 Doses tuna in the water
- 4 Medicines of large potatoes Cooked and cooled
- 4 medium large onions
- 6 TBS Yellow corn flour
- 4-6 Green chili peppers
- 1 cup chopped coriander
- 1 TSP black pepper
- Pink Himalaya salt as required
- 2 Eggs beaten
- 1 cup White bread crumbs
- 1 cup Panko crumb / normal breadcrumbs
- 1 cup + Rapeseed oil
Instructions
-
Instructions:
-
Race the cooked and chilled potatoes and have them ready.
-
Chop the onions, green chili peppers and coriander.
-
Open the tuna sockets, let off the water and put it aside
-
Add a bowl, add all the above ingredients (tuna, cooked, grated potatoes, chopped onions, green chilli pepper, coriander, salt, black pepper and corn flour). Crush the onions with salt and green chilli fabric, then slowly combine the rest of the ingredients and mix well.
-
Make the schnitzel in your desired shape and size. I usually do it in ovals and medium -sized.
-
Hold the bread crumbs and the leaked egg in two separate bowls.
-
Dip the schnitzel after the other first into the beaten egg and then coat them with the bread crumbs. Repeat the process for everyone and put it aside.
-
In the meantime, heat the oil enough to fry it in a stainless steel pan.
-
Fry them over medium heat until they are golden brown by turning them over from time to time so that they are not burned.
-
Leave them completely on the side of the pan and place them on paper towels. Serve hot with MInz chutney and tomato ketchup and enjoy with tea or as a page with your meals.
Notes
You can either use Panko crumbs or normal bread crumbs. Sometimes I mix shredded cornflakes and bread crumbs to make them crispier, as they can see in the pictures above.
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Baked nipattu
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