Canned Tuna Cutlet

Ingredients

Canned Tuna - 400 gms:
Onion (medium size ) - 2 nos: (finely chopped)
Ginger - 1 tsp (finely chopped)
Garlic - 1 tsp (finely chopped)
Coriander Leaves - 1 tsp (finely chopped)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Pepper Powder - 1 tsp
Garama Masala - 1 tsp
Potato (medium size) - 2 nos: (boiled)
Egg - 1 (beaten)
Salt - as required
Bread Crumbs - as required
Oil - as required

Preparation Method

Transfer canned tuna to a strainer, with a spoon or fork squeeze and drain the water.
Heat 2 tbsp oil in a pan, add onion, ginger, garlic, coriander leaves and saute till onion become translucent.
Add turmeric powder, garam masala, pepper powder, and red chilli powder; saute in low flame for 1 min:
Add drained tuna, mix well and saute in medium flame for 5 mins:
Add salt (check the mix before adding salt, some canned tuna will be slightly salty), mix well and remove from flame and allow to cool down slightly.
Crush the boiled potato, add to the tuna mix and combine well.
Take large lemon size portions from the mix an roll to desired shape.
Dip the tuna rolls in the beaten egg, cover using the bread crumbs and keep aside.
Heat oil in a pan (as required to shallow fry the cutlet), shallow fry the cutlets in medium flame till all the sided become golden brown in color; remove from oil and place in kitchen towel to remove excess oil.
Serve hot, crispy outside soft inside Canned Tuna Cutlet with tomato ketchup as a snack or starter.

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