Tuna Fish Cutlets

Ingredients

2 X 400 gm cans of tuna (in brine or oil)
1 medium sized onion chopped very fine
1/2 cup very finely chopped coriander
2 tsp very finely chopped mint leaves
2 green chillies chopped very fine (optional)
1 tsp garlic paste
1 tsp ginger paste
2 eggs
½ tsp coriander powder
½ tsp cumin powder
1/4 tsp amchur powder (raw mango powder)
1/4 tsp garam masala
Salt to taste

1/2 cup breadcrumbs
Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets
Cooking Steps
  1. Put the tuna chunks in a large, deep bowl and mash till the chunks are broken completely.
  2. Add the rest of the ingredients – (except the breadcrumbs and the cooking oil) and mix well with a spoon or your hands till all the ingredients are perfectly blended.
  3. Spread half the breadcrumbs on a plate. Form the fish mixture into 3" diameter patties/ sausage shapes and roll each cutlet in the breadcrumbs so that it is lightly coated on all sides.
  4. While you are doing this, heat enough cooking oil in a shallow frying pan.
  5. Pan fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
  6. The cutlets are done when they are crispy and golden on both sides. Drain on paper towels.

Serve hot on a bed of shredded lettuce and a sweet chilli dipping sauce.

 

Tuna Fish Cutlets