Description
This Kerala-style Tuna Cutlet recipe is a delightful South Indian snack featuring mashed boiled potatoes combined with canned tuna and aromatic spices. The mixture is shaped into cutlets, coated with egg and breadcrumbs, then shallow fried to golden perfection, resulting in a flavorful and crispy appetizer perfect for teatime or parties.
Ingredients
Scale
Main Ingredients
- 1 large potato (150g), boiled and peeled
- 170 grams canned tuna (in water, drained, albacore tuna)
- 1 medium onion (35g), finely chopped
- 3 green chillies, finely chopped
- 1 sprig curry leaves
- 1 tsp ginger garlic paste
- ½ tsp red chilli powder
- ¼ tsp garam masala
- 1 pinch turmeric powder
- 1 tsp black pepper powder
- Salt to taste
Coating and Frying
- 1 egg, whisked
- Breadcrumbs, for coating
- Cooking oil, for shallow frying
Instructions
- Prepare the potato and tuna mixture: Boil and peel the large potato, then mash it smoothly in a bowl. Drain the canned tuna and flake it with a fork. Combine the mashed potato and tuna in a mixing bowl.
- Sauté the aromatics: In a pan, heat a small amount of oil and add finely chopped onions, green chillies, curry leaves, and ginger garlic paste. Sauté until onions turn translucent and fragrant, about 3-4 minutes.
- Add the spices: Stir in red chilli powder, garam masala, turmeric powder, black pepper powder, and salt to the sautéed mixture. Cook for another minute to let the spices bloom.
- Combine all ingredients: Add the cooked aromatic mixture to the potato and tuna blend. Mix thoroughly to ensure the spices and flavors are evenly distributed.
- Shape the cutlets: Divide the mixture into 8 equal portions and shape each into a flat, round cutlet using your palms.
- Coat the cutlets: Dip each cutlet into the whisked egg, then coat well with breadcrumbs to cover the surface completely, giving them a crunchy crust when fried.
- Fry the cutlets: Heat cooking oil in a frying pan over medium heat. Shallow fry the cutlets in batches until they turn golden brown and crisp, approximately 3-4 minutes per side. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the hot tuna cutlets immediately with your favorite chutney or ketchup as a delicious snack.
Notes
- Use canned tuna in water to keep the cutlets light and healthy.
- Adjust green chillies and red chilli powder according to your heat preference.
- Ensure the potato is well mashed to help bind the cutlets properly.
- Breadcrumb coating provides a crispy texture; panko breadcrumbs can be used for extra crunch.
- Shallow fry with medium heat to get an even golden crust without burning.
- These cutlets make a great tea-time snack or appetizer for parties.
Nutrition
- Serving Size: 1 cutlet
- Calories: 66 kcal
- Sugar: 1.32 g
- Sodium: 202 mg
- Fat: 1.65 g
- Saturated Fat: 0.39 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 7.4 g
- Fiber: 0.92 g
- Protein: 5.47 g
- Cholesterol: 27 mg
