Tuna Fish and Vegetable Cutlet
Easy Tuna Fish Cutlet is a nutritious and delectable snack, packed with essential nutrients. The crispy and crunchy texture adds to its appeal, making it an irresistible dish. This unique Tuna Fish Cutlet involves blending cooked tuna with potatoes and a mix of spicy ingredients before deep-frying. Tuna, being a nutrient-rich fish, contributes essential elements for the body. This recipe is not only flavorful but also simple to prepare with minimal ingredients. Explore the detailed instructions for making Tuna Fish Cutlet at home effortlessly.
Ingredients
- 4 cans Tuna (net weight of 1 can is 100 gms)
- 1 medium Carrot (grated)
- 1/4 cup Chopped beans
- 2 big Potato (cubed)
- 4 medium Onion (chopped)
- 1 – 1.5 tbsp Ginger & garlic (chopped)
- 3-4 Green chilli (chopped)
- 1/2 tsp Turmeric powder
- 1.5 – 2 tsp Coriander powder
- 1/2 tsp Fennel powder
- 1 tsp Garam masala
- 1/2 – 1 tsp Pepper powder
- Salt
- Oil
- Curry leaves
For coating
- 2 Egg whites
- 2 tbsp Plain flour
- 1.5 – 2 tbsp Water
- A pinch Salt
- 2-3 cups Breadcrumbs
Instructions
- Drain the oil from tuna.
- Cook the potatoes with salt till it is well done. (I cooked them on stove top, you can pressure cook them also). Let it cool completely.
- Heat oil in a pan & add chopped onions, ginger & garlic, green chilli & curry leaves. Cook till the onions becomes soft & start changing the colour. Add grated carrots & chopped beans. Cook till the veggies are done. Add the masala powders, salt & mix well. Cook for 2 mins. Add tuna pieces & mix well. Cook for 5-7 mins, till everything is combined well. Let the mixture cool down completely.
- Add the cooked potatoes to the tuna mixture & mash them & combine the two. Make sure there are no lumps. Shape the mixture as per your liking (refer notes).
- Make a thick paste with flour & water & salt (a pinch). Add the beaten egg whites to this & whisk till you get a smooth batter. Dip the shaped cutlets in this batter & roll in bread crumbs. At this stage the cutlets are ready to freeze. You can store it in a ziplock bag & freeze it for 1-2 months. Keep the frozen cutlets at room temp for 30-45 mins before frying.
- Heat oil in a pan on med – high flame. When the oil is really hot (not smoking) add the cutlets & fry it till its golden in colour. Drain on a paper towel & serve hot.
Notes
Be careful while adding salt, since the canned tuna is already salty. You can substitute tuna with chicken also and follow the same procedure. I think you can use around 400 gms of boneless chicken for the above measurements. Boil the cleaned chicken with salt and pepper till it is cooked. Mince the boiled chicken and add to the masalas. I used cookie cutter for shaping the cutlets. I got 29 small- medium size cutlets and 4 medium size patties with the above qty. I didn’t coat the patties with egg whites and breadcrumbs. Just froze it after shaping, in between layers of parchment paper. I don’t defrost the patties before cooking. I shallow fry the patties.
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