3 (5-oz) cans of light tuna fish in water drained
1 medium onion finely chopped
1-2 green chillies finely chopped
2 boiled large white potatoes crushed
Small handful of curry leaves minced
Small handful of mint leaves minced
1 Tbs of ginger garlic paste (or 1/2 Tbs each separately)
1/2 medium lime juiced (about 2-3 tsp)
salt and a lot of black pepper
For breading and frying:
bread crumbs for breading
2 eggs beaten well
1/2 bottle of oil for frying (I used Canola)
Step 2: Cut onions, green chilies and curry leaves. Heat 1Tbs of oil in a frying pan and add the onions, chilies, mint and curry leaves to fry. Then add the garlic and ginger paste and fry for another minute.
Add the boiled (mashed) potatoes and mix in well.
Mix together well and taste for the salt and pepper in the dish now that the potatoes have been added.
I like to give my cutlets a peppery kick so I'm heavy on the pepper. Take off the stove and allow to cool completely so you can handle the mixture with your hands to form the cutlets
The breading deep frying process:
Time to form the cutlets. Grab a small handful and slowly form into balls (mine were about the size of a walnut). The most important part here is to make sure you don't have any cracks. If you have a crack then the cutlet will burst open when frying.
The egg wash: Beat 2 medium eggs together with a tablespoon of cool water for dipping the cutlets before breading.
Breadcrumbs: I made my own by grinding some heals of bread in the blender or you can buy prepared breadcrumbs. I don't recommend using seasoned bread crumbs.
** you do not want the oil screaming hot where it's smoking. That will burn your cutlets.
Once fried, drain cutlets on a paper towel. I yielded about 28-30 cutlets total. Serve hot or at room temperature. You can make large batches of these and freeze them as well. Then you just have to defrost on the counter and put them in a warm oven to heat through. Enjoy.
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