This Potato and Tuna Schnitzel is a delightful and easy-to-make dish that combines creamy mashed potatoes with savory tuna, creating a crispy golden crust on the outside and a soft, flavorful inside. Whether you’re looking for a new way to enjoy potatoes or a creative recipe with canned tuna, this schnitzel is sure to satisfy. Perfect for a quick lunch or dinner, this dish will impress your family and guests alike!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4 portions
Ingredients
- 5 medium potatoes
- Cold water (for boiling)
- 1 can of canned tuna (about 150g)
- 1 onion, finely chopped
- 1 carrot, grated
- 1 bunch spring onions, chopped
- 1 egg
- 100 grams cheese, grated
- 4 tablespoons flour
- Salt, to taste
- Black pepper, to taste
- Sunflower oil (for frying)
Directions
- Boil the Potatoes: Peel and cut the potatoes into chunks. Place them in a pot of cold water and bring to a boil. Boil for 15 minutes or until tender. Drain and let cool.
- Prepare the Filling: In a large bowl, mash the boiled potatoes. Add the canned tuna, finely chopped onion, grated carrot, and chopped spring onions. Mix well.
- Season and Mix: Season the mixture with salt and black pepper to taste. Add 1 beaten egg, grated cheese, and 4 tablespoons of flour. Mix everything until it forms a dough-like consistency.
- Shape the Schnitzels: Grease your hands with a bit of sunflower oil to prevent sticking. Take a small portion of the dough and shape it into flat schnitzel-like patties.
- Coat and Fry: Sprinkle some flour on both sides of the schnitzels. Heat sunflower oil in a pan over medium heat. Fry the schnitzels until golden brown on both sides, about 3-4 minutes per side.
- Serve: Once golden and crispy, remove the schnitzels from the pan and let them drain on paper towels. Serve warm and enjoy!
Serving Suggestions
- Serve with a side of fresh salad or coleslaw for a light meal.
- Pair with a creamy garlic or yogurt dip for extra flavor.
- Enjoy with roasted vegetables for a heartier meal.
- Add a side of sautéed spinach or steamed broccoli for added greens.
- Serve with mashed avocado or guacamole for a fresh twist.
Cooking Tips
- Drain the potatoes well: Make sure to drain the potatoes thoroughly after boiling to avoid soggy dough.
- Use a non-stick pan to ensure the schnitzels don’t stick while frying.
- Grate the cheese finely to ensure it melts well and mixes smoothly into the dough.
- Adjust the seasoning: Taste the mixture before forming the schnitzels and adjust the seasoning to your liking.
- Work in batches: If your pan is small, fry the schnitzels in batches to avoid overcrowding and ensure even browning.
Nutritional Benefits
- Potatoes are a great source of potassium and provide energy-boosting carbohydrates.
- Tuna is rich in omega-3 fatty acids and protein, supporting heart and brain health.
- Carrots provide beta-carotene, which promotes good vision and immune support.
- Spring onions are a source of vitamins A and C, promoting skin health and immunity.
- Cheese adds calcium and protein, supporting strong bones.
Dietary Information
- High in Protein
- Dairy-Free Option: Use dairy-free cheese to make it suitable for those avoiding dairy.
- Nut-Free
- Soy-Free
Nutritional Facts (per serving, estimated)
- Calories: 320 kcal
- Protein: 15g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Sodium: 450mg
- Vitamin A: 2800IU
- Vitamin C: 15mg
- Calcium: 180mg
- Iron: 2mg
Storage
- Refrigeration: Store leftover schnitzels in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked schnitzels in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Reheat in a frying pan over medium heat or in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday ingredients you likely already have on hand.
- Quick and Easy: Takes under an hour to make, perfect for busy days.
- Kid-Friendly: The crispy exterior and mild flavors make this a hit with kids.
- Customizable: Add your favorite seasonings or vegetables to make it your own.
- Perfect for Leftovers: Great way to use up leftover potatoes or canned tuna.
Conclusion
These Potato and Tuna Schnitzels are a fun and delicious twist on classic schnitzels. With their crispy golden crust and flavorful tuna-potato filling, they make a satisfying meal or snack for any time of the day. The simple ingredients and easy preparation make this recipe a go-to for busy weeknights or casual gatherings. Give this recipe a try, and you’ll love how delicious and versatile it is!
Frequently Asked Questions (FAQs)
- Can I use a different type of fish?
Yes, you can substitute canned tuna with canned salmon or mackerel for a different flavor. - Can I make these schnitzels gluten-free?
Yes, simply replace the flour with a gluten-free alternative, such as rice flour or gluten-free all-purpose flour. - How can I make the schnitzels crispy without frying?
You can bake the schnitzels in the oven at 200°C (400°F) for about 20 minutes, flipping halfway through, until golden brown. - Can I add more vegetables?
Absolutely! You can add grated zucchini, bell peppers, or even corn to the mixture for extra flavor and nutrition. - Can I make the mixture ahead of time?
Yes, you can prepare the potato-tuna mixture ahead of time and refrigerate it for up to 24 hours before frying the schnitzels.