Tuna and Vegetable Cutlets

Ingredients

• 4 cans Tuna (net weight of 1 can is 100 gms)
• 1 medium Carrot (grated)
• 1/4 cup Chopped beans
• 2 big Potato (cubed)
• 4 medium Onion (chopped)
• 1 - 1.5 tbsp Ginger & garlic (chopped)
• 3-4 Green chilli (chopped)
• 1/2 tsp Turmeric powder
• 1.5 - 2 tsp Coriander powder
• 1/2 tsp Fennel powder
• 1 tsp Garam masala
• 1/2 - 1 tsp Pepper powder
• Salt
• Oil
• Curry leaves
• 2 Egg whites
• 2 tbsp Plain flour
• 1.5 - 2 tbsp Water
• A pinch Salt
• 2-3 cups Bread crumbs

Instructions

1. 1

   Drain the oil from canned tuna.

2. 2

   Cook the potatoes with salt till it is well done. (I cooked them on stove top, you can pressure cook them also). Let it cool completely.

3. 3

   Heat oil in a pan & add chopped onions, ginger & garlic, green chilli & curry leaves. Cook till the onions becomes soft & start changing the colour. Add grated carrots & chopped beans. Cook till the veggies are done. Add the masala powders, salt & mix well. Cook for 2 mins. Add tuna pieces & mix well. Cook for 5-7 mins, till everything is combined well. Let the mixture cool down completely.

4. 4

   Add the cooked potatoes to the tuna mixture & mash them & combine the two. Make sure there are no lumps. Shape the mixture as per your liking (refer notes).

5. 5

   Make a thick paste with flour & water & salt (a pinch). Add the beaten egg whites to this & whisk till you get a smooth batter. Dip the shaped cutlets in this batter & roll in bread crumbs. At this stage the cutlets are ready to freeze. You can store it in a ziplock bag & freeze it for 1-2 months. Keep the frozen cutlets at room temp for 30-45 mins before frying.

6. 6

   Heat oil in a pan on med - high flame. When the oil is really hot (not smoking) add the cutlets & fry it till its golden in colour. Drain on a paper towel & serve hot.