• 2 Tablespoons cassava flour - for dusting ~ 17.5 gr
• 3- 4 Tablespoons coconut oil - for frying ~ 45-60 ml
RecipeInstructions
Peel, chop and boil white sweet potatoes in a medium saucepan until fork tender.
While potatoes cook, finely diced the onion, garlic, ginger & curry leaves.
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.
When potatoes are cooked through, drain, return to hot pot and mash with a potato masher.
Add onion mixture, a can of drained tuna and chopped cilantro to the potatoes and mix well.
Use an ice-cream scoop to measure even cutlets and form in your hands into patties.
Dust both sides of cutlets with cassava flour.
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 Cook2Nourish at https://cook2nourish.com/2018/12/review-of-ebook-global-paleo-aip-kitchen-and-a-recipe-for-indian-fish-cutlets.html