Canned tuna -1/2 kg
Onion-1 big
Cooked potato-2 medium
Grated ginger-1 tbsp
Curry leaves- a few
Garam masala – 1 tsp
or to taste
Pepper powder- 1 tsp or to taste
Vinegar-1/4 tsp
Salt – to taste
Oil – 2 tbsp
Bread slices- 4
AP Flour-1 tablespoon
Egg white – 1
Oil- for frying
Add the oil to the skillet and add finely chopped onion when
the oil is hot. Add ginger and curry leaves and cook till the onions turn
translucent and nice aroma emits. Adding a bit of salt at this stage helps the
onions cook faster.
Add drained tuna to the onion mix and keep sauteing till all
the moisture is absorbed. Add salt vinegar and pepper and chopped coriander leaves
to the mixture. Keep stirring till the mixture is completely dry. Take care
that it does not brown.
Let the mixture cool completely. Meanwhile mash the cooked
cooled potatoes.
Once the mixture is completely cool add the mashed potatoes
little by little till the mixture binds together and is tight. Do a taste check
and add more masala and pepper if desired. Make patties or cutlets of desired
shape.
In a food processor add the bread slices and AP flour and
give a whiz. Beat the egg white. Dip the cutlets in egg white and coat in the
bread crumbs.
Heat the oil for frying and deep fry the cutlets. Enjoy with
tomato sauce.
Cook’s Note:
If you are using pressure cooker for cooking potato, take
the potatoes out immediately once the pressure is down. If you let the
potatoes remain in water, it absorbs moisture resulting in soggy cutlets.
Too much potato affects the taste and texture of cutlets. Do
not be tempted to add entire potatoes just because you hate wasting it.
Deep frying works best. Shallow fried cutlets tends to
absorb more oil and disintegrate while frying.
