These little guys are also often called “Tuna Chops” or “Tuna Croquettes”. If you like tuna and potatoes, you’re in luck. These savoury cutlets are a delight as an appetizer or a snack. On occasion our family has munched on these along with veggies or a salad as a small informal meal. They are absolutely loved in my household and disappear soon after I put them on the table.
Canned tuna got a bit of a bad rap a few years ago. But nutritionists now maintain that canned tuna is a nutritional food with high protein and rich in vitamins and minerals. You can get a great snapshot of the nutritional value of canned tuna here. I would say canned tuna in moderation is the name of the game and stick to tuna canned with water not oil. It tastes lighter and your arteries will thank you for it.
I make the cutlets a bit spicy but the chilies and chili powder can be eliminated altogether and the cutlets will still turn out great! Now, ready to try something new?
Tuna and Potato Cutlets
2 cans tuna in water, water completely drained
5 medium potatoes chopped and boiled
1/2 cup finely chopped onion
1/3 cup chopped cilantro
1 tsp ground ginger
2 small chopped green chilies (optional)
1 tbsp Coriander powder
1/2 tsp Chili powder
1 tsp Garam Masala powder
1/2 tbsp Salt or to taste
1 cup Bread Crumbs
1 Egg
Oil for frying
*Next level flavour*
Add chat masala – you can find this spice mixture in Indian grocery stores. It is the green box shown in the first picture.
- Start by completely draining the cans of tuna. Flake and put the tuna in a large bowl and set aside.
- Next peel and chop potatoes into cubes. Boil them however you normally do – in the microwave, pressure cooker or the good old fashioned way on the stove top.
- Cool the boiled potatoes and mash them.
- Add the tuna to the bowl. Add the coriander powder, chili powder, garam masala powder, salt and chat masala if you would like to use that.
- Now add the onion, ginger, green chilis and cilantro.
- Mash together all the ingredients well to make sure the spices are evenly incorporated in the mixture. You can give it a little taste at this point and add salt or any other ingredient if you wish.
- Make little balls in your palms the size of an apricot or clementine. At this point you have two options: you can make a patty shape or a short cylendrical shape. Totally up to you! Do this with the whole mixture.
- Now add the egg and 2 tbsp water in a bowl and beat well. Keep aside.
- Put breadcrumbs on a plate.
- Roll each individual chop in the egg mixture and then completely coat with breadcrumbs. Do this with all the cutlets.
- Heat oil and drop a small piece of cutlet into the oil to test the temperature. If the piece floats to the top, it’s ready.
- Fry the cutlets until golden brown and drain on paper towel to soak the excess oil. Remember that the frying part does not take long so best to keep a watchful eye and ensure they do not burn.
- Serve warm with ketchup or cilantro/mint chutney. The cutlets will be crunchy on the outside and soft on the inside. Yum!
**Notes:
- These chops can easily be made vegetarian by eliminating the tuna and using only a mixture with potatoes. Similarly, the egg can be replaced with an egg substitute or a water and flour mixture.
- If deep frying is not for you, you can also shallow fry them with less oil in a frying pan.
- The tuna can be substituted with any light tasking cooked fish. You can use tilapia, basa, sole, cod etc.
- The green chilies in the first picture of this post have a white tint because I like to freeze my green chilies. They keep much longer. We are not able to chomp on fresh green chilies like some of my friends can (kudos to them!) so no need to store them in the fridge!
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