Tuna Fish Cutlets

Ingredients 

Canned Tuna – 5 cans (100 g * 5 = 500g)

Onion – 2 large (chopped finely)

Potato – 2 large (boiled and mashed)

Green chillies – 6 chopped finely

Ginger – 1 tbsp (chopped finely)

Garlic –  2 tbsp (chopped finely) 

Garam masala powder – 1 tsp 

Black pepper powder – 1 tsp 

Salt – to taste 

Egg (beaten)- 2 (to coat the cutlets)

Breadcrumbs – 1 cup (to coat the cutlets) 

Cooking oil – 2 tbsp + 1/2 cup

Steps 

1. Heat a pan and add in 2 tbsp of the cooking oil when hot. 
2. To this add the chopped onion, green chillies and ginger and garlic and sauté well. 
3. Once golden brown add in the canned tuna and mashed potato and sauté well for a minute. 
4. Add in the garam masala powder, black pepper powder and salt and mix and let it cook for 5-8 minutes on medium flame. Sauté in between taking care it doesn’t stick to the bottom of the pan.
5. Now switch off flame and let the mix cool.
6. Shape into round or oval cutlets and then dip each in egg first followed by breadcrumbs. Double coat again by mixing in egg again and then breadcrumbs to give an even coating. 
7. Deep fry in cooking oil (1/2 cup) on medium high flame. Make sure the oil is hot before adding in the cutlets. Otherwise the cutlets can break off easily if it’s done at a low flame. Turn over after a couple of minutes when you feel it’s brown and done on one side. Switch off flame once done.
8. Serve hot. 

Notes 

• I keep the potato at a lesser ratio as I like biting into the fish more. You can add more potato according to your liking. 
• Pressure cook the potato and then mash it well without any solid pieces before adding it into the cutlet mixture. 
• Instead of deep frying you can shallow fry or air fry the cutlets as well. But the outer coating and texture would be slightly different.