Put the 2 potatoes in boiling water, cook until tender, about 25 minutes. While the potatoes are cooking, cut up the onion, ginger, garlic and green chiles. Drain the tuna cans and leave in a strainer so all the water drips out.
After the potatoes are cooked, drain and set aside. When warm enough to handle, peel them. Mash them while they’re still warm. Add ½ tsp salt, mix and set aside.
Heat up a pan and add a few tablespoons of vegetable oil, coconut oil is also very tasty in these cutlets. Add the chopped onions, ginger, garlic and chiles, ¼ tsp salt. Stir occasionally and saute until golden. Add turmeric, chili powder, coriander and garam masala. Stir and cook for a minute. Add the drained tuna and break up with a fork. There should be no big pieces of tuna, it should be mashed well. Mix well, turn off heat and set aside for a few minutes. Add the tuna mixture to the potatoes. The tuna will be a bit warm and that’s fine. Mix it up. Taste and add salt if you need to. Now, get in there with your hands and mash everything together. The mixture should easily form a ball. Flatten the ball in your palms and you have a cutlet. Set the cutlets aside. You’ll get about 20 cutlets from this recipe.
Beat the 2 eggs in a bowl. Place the breadcrumbs on a plate. Dip each cutlet in the egg, let the excess drip off and cover in breadcrumbs with your other hand. It’s less messy that way. Heat up a wide pan, pour enough oil to coat the bottom of the pan. Gently put the patties in and cook until golden brown on both sides. 2 to 3 minutes per side. Set them aside on a paper towel lined plate. Ketchup is perfect with these cutlets.
**** Use more green chiles if you like spicy cutlets
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