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.

Ingredients:
(Makes around 15 large cutlets)

Tuna – 2 cans
Potato – 4 
Onions – 2 (chopped)
Ginger-Garlic Paste – 1 tbsp
Red Chilli powder – 1-2 tbsp
Turmeric – 1/2 tsp
Curry leaves– a handful 
Salt – according to taste
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Oil – as needed
Beaten eggs – 2
Bread crumbs – enough to coat the cutlets

(You could do 1 potato per tuna can OR adjust tuna to potato ratio as per liking. I just love potato so I’ve kind of over-done it) 🙂

Step 1: Boil, peel and mash the potato. (Tip: I pressure cooked them in the instant pot for 15 mins and let it cool before peeling)

Step 2: In a non-stick pan, heat 1-2 tbsp of oil. Toss in the onions and sauté until translucent. Mix in the ginger-garlic paste, tuna, and all the spices. Add salt according to taste. Heat until the flavors infuse well. Mix in the potatoes. Let it cool.

Step 3: Grab a handful, flatten and shape as desired.

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

Step 5: Deep fry them until done.

Enjoy with some ketchup or your favorite dip. 🙂