Tuna cutlets are one of my favourite snacks that my mom cooks for us. Whenever I go home on vacation, she'll always make sure she makes these for me at least once. They're just so soft on the inside and wonderfully crisp on the outside. Strangely, I love the combination of these cutlets with laban (that's Arabic for buttermilk). Dunking these hot and crispy cutlets into chilled laban is pure heaven! If you have nothing interesting for dinner, just plain rice and the usual veggie sides, a piece of cutlet on the side with some curd will always make it more enjoyable.
For the cutlet mix:
Canned tuna - 1 tin white fish
Potatoes - 2
Onions - 1 large
Ginger - 1 inch
Curry Leaves - 1 or 2 sprigs
Ground pepper - 2 tsp
Salt to taste
Egg - whole or egg white - 1
Bread crumbs to coat
Peel, cut potatoes to 3 or 4 pieces and boil them with some salt until soft and mash it well. Cutting them to small pieces will help it cook easily. Drain oil from canned tuna. I wash the tuna as well but its not necessary. Chop onions, ginger and curry leaves finely.
Heat oil in a pan. Add onions, ginger and curry leaves and saute till onions become translucent. Add the tuna to this. Sprinkle pepper powder and salt. Mix well. Now add the mashed potatoes and combine well to a good mix.
Shape into small cutlets before the mix cools down. Place the cutlets in the refrigerator to become more firm.
When you are ready to fry them, Add oil to cover a skillet (for shallow fry). Beat an egg in a bowl, get some bread crumbs on a plate. Dip the cutlet into the egg and then coat it with bread crumbs. Fry them until they turn golden brown.