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Tuna Cutlets
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Time To Make the Dish: 25 min
Servings
4
Diet
Non-Veg
Cuisine
Snack
Ingredients
- Golden Crown Tuna Fish in Brine – 1 tin
- Golden Crown Ginger Paste – 1 tsp
- Golden Crown Garlic Paste – 1 tsp
- Potatoes – 2 medium, boiled and mashed
- Onion – 1 small, finely chopped
- Tomato – 1 small, finely chopped
- Coriander leaves – 2 tbsp, chopped
- Green chilies – 1–2, finely chopped (optional)
- Red chili powder – ½ tsp
- Garam masala – ½ tsp
- Salt – to taste
- Egg – 1 (for coating)
- Golden Crown Panko Bread crumbs – 1 cup
- Oil – for shallow frying
Instructions
- 01 Boil the potatoes until soft, peel, mash, and keep aside.
- 02 Drain the Golden Crown Tuna Fish in Brine and set aside.
- 03 Heat a little oil in a pan, add chopped onion, and fry until golden.
- 04 Add Golden Crown Ginger Paste and Golden Crown Garlic Paste. Sauté for a minute.
- 05 Add chopped tomato, cover, and cook until soft and mushy.
- 06 Mix in coriander leaves, mashed potatoes, and drained tuna. Add chili powder, garam masala, and salt. Stir well until combined.
- 07 Allow the mixture to cool slightly, then shape into small cutlets or patties.
- 08 Dip each cutlet in beaten egg, roll in bread crumbs, and shallow-fry until golden brown on both sides.
- 09 Drain on absorbent paper and serve hot with green chutney or ketchup.
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