Ever since I tasted cutlets with tuna, I could never go back to just plain potato! This recipe calls for roughly equal portions of tuna and potato and that’s what makes it sooooo yum!
Servings
20
servingsPrep time
30
minutesCooking time
45
minutesTotal time
1
hour10
minutesIngredients
3 medium potatoes
1 large can tuna (425gm)
1 stalk spring onions (finely chopped)
2 tbsp coriander leaves
2 tbsp lemon juice
1 tsp salt
½ tsp red chilli flakes
½ tsp green chillies
1 tsp cumin powder
½ tsp chat masala
breadcrumbs
1 egg (whipped)
oil for frying
Directions
- Boil the potatoes, peel and mash.
- Add the tuna and remaining ingredients to the potatoes.
- Mix well.
- Make medium-sized patties with the mix.
- Dip each cutlet first in egg and then in breadcrumbs. Pat lightly so that the breadcrumbs stick well to the cutlet.
- In a frying pan pour oil (not too much, we don’t want to deep fry).
- On medium heat fry the cutlets till golden brown.
