Tuna cutlets with potato

Tuna cutlets are eaten with relish in my home. A simple meal of dal rice with tuna cutlets can be very comforting and lift spirits even on the dullest days. I have two tuna cutlet recipes and I alternate them so we get to eat both. This recipe was shared by my younger sister Doreen, who is quite a cook and baker. She is always cooking new recipes but surprisingly I have never borrowed many recipes from her in the past. These days, however, it's a different story. Usually over our daily chats we talk about what we have cooked and if the day's menu seems appealing, we end up sharing recipes. Thanks to technology like What's app, communication has become much easier specially if you live far and can't make expensive phone calls.

Anyhow, this recipe is a little different from the one I used to make regularly. The addition of potatoes and spices to the cutlets in this recipe, adds a lot of flavor and also gives it a lovely texture. You can find the recipe for the previous tuna cutlets here.

Recipe Credit : Doreen D'sa (my sister :-)

Ingredients:

1. Tuna flakes(360-400 gms) - 2 tins 
2. Boiled potatoes - 3 medium
3. Onion - 1 large, chopped finely
4. Garlic -1 tsp finely chopped
5. Ginger - 1 tsp finely chopped
6. Green chilies - 2 finely chopped
7. Coriander leaves - 3 tbsp finely chopped 
8. Chili powder - 1 tsp 
9. Turmeric powder - ½ tsp 
10. Freshly ground pepper - 1 tsp 
11. Garam masala powder - 1 tsp 
12. Oil, as required for shallow frying
13. Salt, as per taste
14. Eggs - 2 nos
15. Breadcrumbs - 1 cup  

Method:

1. In a pan fry the chopped onions, ginger, garlic and green chili till the whole mixture turns brown.
2. Add all powders except the garam masala powder and stir well.
3. Add the tuna and mix well, keep stirring and let it cook for about two minutes.
4. Add the garam masala powder and coriander leaves and mix well. Put off the flame.
5. Let the tuna mixture cool, post which add the mashed boiled potatoes. Mix the whole thing well and make round balls and flatten it out like patties.
6. Refrigerate for half hour.
7. Break the two eggs in a bowl and lightly beat it. Season with salt and pepper.
8. Spread the breadcrumbs in a plate.
9. Heat a pan, add oil for shallow frying. When the pan is hot, dip the patty in egg and coat it in the breadcrumbs, and put it in the hot pan.
10. Shallow fry on both sides for five minutes each or till they turn brown and look done.