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. 🙂