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Potato and Tuna Stuffed Schnitzel

A delicious and satisfying dish that combines creamy potato and protein-packed tuna, all wrapped in a crispy coating. Great for weeknight dinners and meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Central European
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 medium medium potatoes (about 2 lbs / 900 g) Use starchy potatoes like Russets for best texture.
  • 1 large large egg
  • 3.5 oz cheese, grated (cheddar or your choice) Feel free to use mozzarella or feta.
  • 4 tablespoons all-purpose flour, plus extra for dusting
  • 1 can canned tuna, drained (about 5 oz / 140 g) Can substitute with shredded chicken or vegetables.
  • 1 medium onion, finely chopped
  • 1 medium carrot, grated
  • 1 bunch spring onions, chopped
  • Salt, to taste
  • Pepper, to taste
  • Sunflower oil, for frying

Method
 

Preparation
  1. Start by boiling the potatoes in a large pot of cold salted water. Bring it to a boil and cook for about 15 minutes, or until the potatoes are tender.
  2. Once boiled, drain the potatoes and let them cool slightly before grating them into a mixing bowl.
  3. Add the egg, grated cheese, and flour to the bowl of potatoes. Season with salt and pepper. Mix everything together until well combined.
  4. Grease your hands with sunflower oil. Take a portion of the potato mixture, about the size of a tennis ball, and flatten it into a disk on a floured surface.
  5. In the center of each disk, place a spoonful of the drained tuna, chopped onion, grated carrot, and spring onions. Carefully fold the edges over to form a patty or schnitzel shape.
  6. Heat sunflower oil in a frying pan over medium heat. Fry each schnitzel until golden brown, about 3-4 minutes per side.
  7. Remove from the pan and let them drain on paper towels. Serve warm.

Notes

These schnitzels are great on their own but can be paired with a side salad or steamed vegetables. Leftover schnitzels can be stored in an airtight container in the fridge for up to 3 days.