Tuna Cutlet

Fish cutlets are always tasty. Here is a recipe for making cutlets using canned Tuna fish. Delicious and great for side starters.

Ingredients

• Can Tuna 2 (400gm) in brine or oil 
• Onion (medium) 2 chopped very fine 
• Coriander Leaves 1/2 cup finely chopped 
• Green chillies 2 finely chopped 
• Mint Leaves 2 tbsp finely chopped 
• Garlic Paste 1 tsp 
• Ginger Paste 1 tsp
• Eggs 2 nos
• Potatoes 3 boiled and mashed 
• Coriander Powder 1/2 tsp 
• Black Pepper Powder 1/4 tsp 
• Cumin Powder 1/4 tsp 
• Garam Masala 1/4 tsp 
• Salt to taste 
• Bread Crumbs 
• Sunflower Oil 

Method

Drain water / oil from tuna and put the chunks in a large bowl and mash till the chunks are broken completely.

Heat 2 tbsp oil in a pan and put ginger garlic paste then add chopped onion and saute for a minute then add green chillies saute for a while then add coriander powder, pepper powder, cumin powder and garam masala. add salt n mix well. Now add mashed Tuna and saute for 2 minutes.

Then add mashed Potato and mix well. Put off the flame and add chopped coriander leaves and Mint leaves and mix well and keep the mixture to cool down.

Spread the bread crumbs in a plate, will dip the cutlets in it to coat them. This gives the cutlet a lovely golden, slightly crispy outside.

In another bowl put 2 egg whites, this to dip cutlets into it.

From the fish mixture into 3 inches diameters or desired shapes and dip into the egg white and roll each cutlet in the bread crumbs so that it is lightly coated on all sides. 

Heat enough cooking oil in a kadai and fry cutlets. Watch carefully and turn as each side gets golden.

The cutlets are done when they are crispy and golden on both sides. Drain on paper towels and serve hot with tomato sauce. 

Good snack with tea.