AuthorNafisa MnondwaYields4 ServingsCategoryAfrican
A mouthwatering Tanzanian appetizer, tuna katlesi are fried potato and tuna snacks, perfect for special occasions or to make in a batch and enjoy during the week. They're a little bit spicy, so make sure to serve them hot with sweet and sour sauces, like tamarind or coconut chutney. Not ready to make these at home? Place an order with me on Instagram @naphi78!
Ingredients
Directions
Wash potatoes fully and put them in a pot.
Add in enough water to cover the potatoes well and boil them until soft, at least 15 minutes.
Remove the boiled potatoes from the stove and set aside for at least five minutes or until they are cold enough to be handled.
Peel off all the potato skin, mash them up, and set them aside.
Open the cans of tuna (do not and pour out any oil or water from the can!).
Mix the tuna in a bowl with some salt, black pepper, and lemon to taste.
Heat 2 teaspoons of oil in a pan and sauté the ginger, garlic, green chilies.
Then, add the onions and sauté it mixture well.
Then, add the tuna. Cook for an additional 2 minutes.
Add the chili powder, garam masala, salt, and mix it well once more.
Sauté until there's no liquid left in the pan.
Remove the pan from the heat, allowing the tuna mixture to cool for 3-5minutes.
Add the boiled and mashed potatoes and coriander leaves to the tuna and mix well.
Shape the mixture into palm-sized oval portions, about 10-12.
Beat the eggs really well in a separate bowl.
Heat enough oil in a deep skillet or dutch oven to fry the katlesi. Make sure the oil is really hot before you start frying - this will prevent the katlesi from breaking up as they fry.
Dip each of the ovals in the beaten eggs and deep fry each one until it becomes golden brown in colour.
Make sure to leave space in between each katlesi in your pot.
Once each katlesi has fried, removed them from the pan/dutch oven and put them on paper towel to drain the excess oil.
Serve them warm with your favourite sauce or chutney!
Ingredients
Directions
Wash potatoes fully and put them in a pot.
Add in enough water to cover the potatoes well and boil them until soft, at least 15 minutes.
Remove the boiled potatoes from the stove and set aside for at least five minutes or until they are cold enough to be handled.
Peel off all the potato skin, mash them up, and set them aside.
Open the cans of tuna (do not and pour out any oil or water from the can!).
Mix the tuna in a bowl with some salt, black pepper, and lemon to taste.
Heat 2 teaspoons of oil in a pan and sauté the ginger, garlic, green chilies.
Then, add the onions and sauté it mixture well.
Then, add the tuna. Cook for an additional 2 minutes.
Add the chili powder, garam masala, salt, and mix it well once more.
Sauté until there's no liquid left in the pan.
Remove the pan from the heat, allowing the tuna mixture to cool for 3-5minutes.
Add the boiled and mashed potatoes and coriander leaves to the tuna and mix well.
Shape the mixture into palm-sized oval portions, about 10-12.
Beat the eggs really well in a separate bowl.
Heat enough oil in a deep skillet or dutch oven to fry the katlesi. Make sure the oil is really hot before you start frying - this will prevent the katlesi from breaking up as they fry.
Dip each of the ovals in the beaten eggs and deep fry each one until it becomes golden brown in colour.
Make sure to leave space in between each katlesi in your pot.
Once each katlesi has fried, removed them from the pan/dutch oven and put them on paper towel to drain the excess oil.
Serve them warm with your favourite sauce or chutney!
