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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: 2. 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: 3. 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: 4. 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: 5. 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: 6. 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.
Nutritional Facts (Per Serving)
Calories: 280 kcal
Carbohydrates: 34g
Protein: 12g
Fat: 12g
Fiber: 4g
Sugar: 3g
Sodium: 500mg
The Origins and Popularity of Schnitzels
The schnitzel is a popular dish that originates from Central Europe, particularly Austria and Germany. It is traditionally made by breading and frying thin cuts of meat, typically veal, pork, or chicken. Over time, schnitzels have become a beloved comfort food worldwide, and many variations have emerged based on regional preferences and available ingredients.
The concept of breading and frying meat has ancient origins, with different cultures adapting this technique over the centuries. In the case of the schnitzel, it’s believed to have roots in Italian cuisine, where a similar dish called “cotoletta” was made with veal. The dish made its way north to Austria, where it became famously known as Wiener Schnitzel.
While the traditional schnitzel features meat, many variations—such as this tuna and potato schnitzel—incorporate other ingredients like vegetables and seafood. The appeal of schnitzels lies in their simplicity and versatility, and they are often served as a filling meal with various sides like potatoes, salad, or roasted vegetables. The tuna and potato version adds a unique twist, offering a lighter, more accessible option that can be enjoyed by both meat-lovers and those looking for a seafood alternative.
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