Tuna-Potato Cutlets


Cutlets make a classic Indian snack. Mom used to make them when I was in school and I remember finishing all of it in one go. I absolutely love tuna and adding potato to it just takes it to another level.

(Makes around 20 cutlets)

Tuna – 2 cans
Potato – 2
Chopped Onions – 3 cups
Ginger-Garlic Paste – 2 tbsp
Red Chilli powder – 1-2 tbsp
Cumin powder – 1 tbsp
Cloves – 4-5 (crushed)
Salt – according to taste
Oil – 4 tbsp + 1/2 cup
Beaten eggs – 2
Bread crumbs powder – enough to coat the cutlets

Step 1: Boil, peel and mash the potato.

Step 2: In a non-stick pan, heat some oil (4 tbsp ). Toss in the onions and saute until translucent. Mix in the ginger-garlic paste, tuna, and all the spices. Add salt according to taste. Heat until the flavors infuse well.

Step 3: Form balls and flatten them to make the desired shape.

Step 4: Dip each one in the egg mixture and then coat well with breadcrumbs.

Step 5: Pan-fry them until done.

Enjoy with some ketchup or your favorite dip. 🙂




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