Cutlet is a savory short eat prepared for afternoon tea, parties and special occasions. There are two types, the normal cutlet & Egg Cutlet. Many local's favorite short eat even mine, so today I turned cutlets into a cake, which is more healthier and saved that time to do some other work. I mean cutlets we have to deep fry after making small balls dipped into beaten eggs, coated with bread crumbs, but boakibaa just put in the oven and let the oven do the job while I did some other work, and it tasted sooo yummy yum, my family loved it.
2medium onions (sliced thinly)
1Maldivian chilly (githeyomirus)
Juice of 2 limes
1/2tsp pepper powder
1tsp grated garlic
2cans of tuna in oil
1/2cup bread crumbs (faaroshi kundi)
3eggs (slightly beaten)
450grm potato (boiled and mashed)
4tbs vegetable oil
Pre heat oven to 180C, generously oil a 9inch tray, sprinkle the flour into the tray and turn the tray to court inside completely, this helps prevent the boakibaa sticking to the tray and it will be easy to remove the boakibaa without breaking it. In a bowl put the onion, chilly, pepper powder, garlic, salt and lime juice, crush and mix onions using your fingertips to release the aroma, (while crushing the chilly use a food safe plastic glove because the chilly may cause serious burning sensation in your hand for couple of hour's which I am not able to tolerate). Add the bread crumbs, mashed potatoes, ajinomoto and tuna, mix to combine all ingredients at last add the beaten eggs and mix. Transfer this mixture to the oiled & floured tray, press to level using your hand and bake for 45min to 1hour. Different ovens temperature varies just keep on checking the upper side of the boakibaa will get crispy and dark in color when baked. Transfer the tray to a wire rack, cool little bit and remove the boakibaa from the tray. Serve hot with a cup of tea ................enjoy!!