Tuna cutlet is a healthy way to sneak fish into your kids diet. I am sure they will enjoy this tasty snack. Here I have used canned tuna, you can make these cutlets using any fresh fish as well, just remember to choose a fish with less bones.
Tuna – 1 medium sized tin (170 grams) Or 2 palm sized pieces if using fresh fish
Onions – 1 (chopped finely)
Ginger – 1/2 inch piece (chopped finely)
Garlic – 2 pods (chopped finely)
Green chillies – 2 (chopped finely)
Potato – 2 medium sized
Pepper powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Fennel seed powder – 1/4 teaspoon
Egg white – 1 egg
Bread Crumbs – 1 cup
Curry leaves – 1 small sprig (chopped finely)
Salt – if needed
Boil the potatoes, mash them and keep them aside.
Drain the water or oil from the can of tuna. Flake the fish in a bowl, add the finely chopped ginger, garlic, onions, curry leaves and green chillies and mix.
(If you are using fresh fish, clean the fish and boil it with a pinch of turmeric and salt, de-bone and then flake it)
In a pan, pour 1 tablespoon oil, add the mixture of tuna and sauté for 5 minutes over a medium flame.
Now, add the pepper powder, coriander powder and fennel powder, mix it for a minute or two and keep the pan aside.
Put the mashed potatoes into the pan and mix everything to combine. Make sure not to over mix it.
When it cools, make small lime sized balls out of the mixture and flatten to a shape you desire.
Let it set in the fridge for 10-15 minutes. This is to avoid the cutlets from breaking apart while frying.
Just before frying, take it out of the fridge, dip it in egg white, then in the bread crumbs, and into the pan.
Fry both sides till golden brown.
Serve hot or cold with sauce.
This recipe makes about 8-10 cutlets depending on the size.