Fish cutlets Some of my favorite meatballs are light and delicious! Often I cook them, especially after the big feast, when it seems that it's time to change the wardrobe! To give raisins and freshness, we will add olives - and cutlets will turn into a typical Mediterranean dish! Tuna can be used canned, better than natural in brine - we do not want the cutlets to turn out to be too high-calorie!
Ingredients:- Tuna canned 250 g
- Ricotta cheese 250 g
- Breadcrumbs 60 g
- Peanut Butter 100 ml
- Step 1 You will need canned tuna, ricotta, olives, breadcrumbs, salt, pepper and oil for frying.
- Step 2 Mash the tuna with a fork, pre-draining excess fluid. Add chopped olives.
- Step 3 Add the Ricotta cheese and mix to make a paste.
- Step 4 Add breadcrumbs to get a consistency weight like minced meat. The number of biscuits depends on the "humidity" of tuna and ricotta.
- Step 5 Add some small cutlets and roll in breadcrumbs.
- Step 6 Fry the cutlets in preheated oil until golden brown.
- Step 7 Put the cutlets on the paper to absorb the excess fat.