Review of ebook 'Global Paleo AIP Kitchen' and a recipe for 'Fish Cutlets'
 
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A delicious sea food appetizer - these fish cutlets are so flavorful!
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 4
RecipeIngredients
  • • 2 medium white sweet potatoes
  • • 1 can (5 ounces) tuna - drained ~ 150-170 gr
  • • 1 small red onion - finely diced
  • • 1 Tablespoon fresh ginger -finely diced ~ 7 gr
  • • 2 cloves garlic - finely diced
  • • 5 curry leaves - finely diced
  • • 1⁄2 teaspoon pink salt ~ 2.8 gr
  • • 1⁄2 teaspoon turmeric powder ~1 gr
  • • 1 Tablespoon cilantro/ coriander leaves - chopped ~ 1 gr
  • • 2 Tablespoons cassava flour - for dusting ~ 17.5 gr
  • • 3- 4 Tablespoons coconut oil - for frying ~ 45-60 ml
RecipeInstructions
  1. Peel, chop and boil white sweet potatoes in a medium saucepan until fork tender.
  2. While potatoes cook, finely diced the onion, garlic, ginger & curry leaves.
  3. Heat 1 Tablespoon coconut oil in a small saucepan, over medium heat and fry onion, garlic, ginger & curry leaves until soft and starting to brown. Once brown, remove from heat.
  4. When potatoes are cooked through, drain, return to hot pot and mash with a potato masher.
  5. Add onion mixture, a can of drained tuna and chopped cilantro to the potatoes and mix well.
  6. Use an ice-cream scoop to measure even cutlets and form in your hands into patties.
  7. Dust both sides of cutlets with cassava flour.
  8. Heat 3 Tablespoons coconut oil in a large skillet and fry for 2-3 minutes on each side until brown. Don’t crowd the pan and cook in batches if necessary.
Recipe by at https://cook2nourish.com/2018/12/review-of-ebook-global-paleo-aip-kitchen-and-a-recipe-for-indian-fish-cutlets.html