Cook the Potatoes: Peel and boil the potatoes in cold water until tender. Drain and let them cool slightly.
Mash and Mix: Mash the potatoes in a large bowl. Add 1 egg, 1/2 teaspoon salt, canned tuna, chopped spring onion, 1 tablespoon parmesan (if using), and black pepper. Mix well.
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Form the Schnitzels: Divide the mixture into equal portions and shape them into schnitzels. Coat each schnitzel in 2 tablespoons of flour.
Fry: Heat vegetable oil in a pan. Fry the potato schnitzels until golden brown on both sides. Remove and place on paper towels to drain excess oil.
Prepare the Yogurt Sauce: In a small bowl, mix together yogurt, salt, black pepper, and 1 teaspoon parmesan (if using).
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Serve: Serve the potato schnitzels with sliced cucumber and fresh dill. Drizzle the yogurt sauce over the top or serve it on the side.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
The Essence of Simplicity
At the core of this dish lies the humble potato, a versatile ingredient that provides the perfect canvas for the rich flavors of tuna. When mashed and mixed with the right seasonings and ingredients, it transforms into a succulent base for the schnitzels, offering a crispy exterior and a moist, flavorful interior upon frying.
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