Ingredients

• 3 *145g Tinned tuna
• 2 Medium potatoes, diced
• 2 onions, sliced
• 2 tsp ginger, finely chopped
• 3 green chillies, finely chopped
• 3/4 tsp black pepper powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 1/2 cup water
• 2 eggs
• 6 pieces of bread
• Salt to taste
• Sunflower oil

Method

In a pressure cooker, add 2 potatoes diced, 1/2 cup water and salt to taste.

Cover and cook until 2 whistles.

Once the pressure is completely released, open the cooker and drain the potatoes using a strainer.

Mash well using a fork or potato masher. Keep aside.

Empty 3 tins of tuna into a strainer. Drain the water and keep aside.

Heat 3 tbsp of oil in a pan. Add 2 tsp of finely chopped ginger. Saute for a minute.

Add 3 finely chopped green chillies and 2 onions sliced. Cook until it turn golden brown.

Add 3/4 tsp of black pepper powder and 1 tsp garam masala. Saute for a minute.

Add the drained Tuna. Mix well.

Reduce flame and let it cook for 10 minutes to remove the excess moisture from the tuna.

Add the mashed potatoes. Combine well.

Add 1 tbsp of lemon juice and salt to taste. Mix well and Remove from heat.

Allow it to cool down.

In a bowl, crack open 2 eggs and beat well using a fork. Keep aside.

Tear 6 pieces of bread (2-3 at a time) in a food processor. Pulse it until bread turns to crumbs. Keep aside.

Once the cutlet mixture is warm enough to touch, divide the mixture into lemon sized balls. Smoothen each ball with your hands and flatten to a round/oval shape.

Dip each patties in the egg and then roll in the breadcrumbs.

Add cutlets in preheated oil(in batches).

Reduce the flame to medium and fry until golden brown.

Transfer to a kitchen towel to drain excess oil..

Serve hot with tomato ketchup.

Extra Notes

You can use coconut oil instead of sunflower oil.

The cutlets (rolled in the breadcrumbs) can be kept in the refrigerator upto a week. Bring it into room temperature before frying.

It’s better to use tuna in brine rather than using tuna in oil.