Food: Tuna+Potato Cutlets that are yummm
First thing first. The potatoes need to be boiled, drained, and peeled - ready to be mashed. Place them in a big bowl for the ease of mixing everything later. I used 4 big russet potatoes. For this recipe, russet potatoes work best because of it's starch content.
Make sure to drain the tuna very well. I squeezed the tuna in my hand to get rid of the excess water.
Now chop one whole onion and add it to the bowl.
Add one finely chopped jalapeno and cilantro.
Squeeze the juice of one lemon into all of this. Add about half a cup of cheese.
I used mozzarella, but seriously you can use any that has been lying in your fridge.
Now add salt to your liking. You can taste later and add on...
Now sprinkle some ground pepper.
Sprinkle some red chili pepper. As you can see, I used a lot. But it is totally up to you.
It is time to mix everything very well. Use your hands.
Now make little round patties.
Just like these!
Now we need to bowls - one with bread crumbs and one with beaten eggs. Dip your patty into the eggs first.
From the pool of eggs, gently take your patty out and dip it into the breadcrumbs.
Line a cookie sheet with foil paper, and repeat the eggs/breadcrumbs procedure and keep arranging your patties.
Keep some distance between each one. Drizzle some olive oil over each patty.
It is time to place them into the oven @ 450 F for about 20 mins. The key is to keep them for less amount of time, but to turn the outside brown in color. You can make a bunch to enjoy throughout the week. Or you can freeze some for later on. Just thaw them for an hour before you bake.