Tuna and Bean Cutlets
8 servings
30 minutes
Tuna and bean patties are an amazing combination of simplicity and sophistication. This recipe originates from European cuisine, where the balance of flavors and nutritious ingredients is valued. The tenderness of tuna pairs wonderfully with the rich texture of beans, creating patties with a soft yet expressive taste. The addition of fresh onions and herbs brings lightness and aroma, while rice flour provides a crispy crust without burning during frying. These patties can be served hot or cold, complemented by sour cream or Greek yogurt. They are perfect for those seeking a light yet hearty dish filled with protein and healthy components.
1
Place the beans (drained) in a bowl and add the tuna (also drain the liquid). Mash until smooth.
- Canned beans: 400 g
- Canned tuna: 130 g
2
Add spices and finely chopped onion with herbs.
- Freshly ground black pepper: to taste
- Onion: 1 piece
- Fresh herbs: 5 g
3
Add an egg and mix well.
- Chicken egg: 1 piece
4
Form patties with wet hands. Depending on the size of the patties, the quantity may vary.
5
Coat in rice flour. You can make it yourself in a coffee grinder. Use this specific flour so it doesn't burn. It also lays down in a very thin layer.
- Rice flour: 10 g
6
Heat the pan to maximum and grease it with oil. Then reduce the heat to minimum.
- Vegetable oil: 2 tablespoons
7
Place all the cutlets in the pan and fry for 3-4 minutes on each side until browned.
8
Use 2 spatulas for flipping, it's more convenient.
9
You can serve cutlets with sour cream or Greek yogurt. They can also be eaten cold.
