Back to 24 servings Filling 2 cups onions, finely chopped 2 inch ginger, minced 2 green chilies, chopped 2 sprigs curry leaves, chopped 1 tablespoon oil 0.5 teaspoon ground turmeric 425 g canned tuna, drained 1 teaspoon ground black pepper 3 large potatoes, boiled and mashed 1 teaspoon garam masala salt, to taste Coating 2 eggs, lightly whisked 2 cups breadcrumbs oil, for deep frying
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1 Step 1: Heat 1 tablespoon oil over medium heat. Saute the onions, ginger, green chilies and curry leaves for 2-3 minutes, until the onions begin to brown.2 Step 2: Add the turmeric and fry briefly, then add the drained tuna and saute 2-3 minutes, keeping it moist. Stir in the black pepper, then remove from the heat and let cool.3 Step 3: Mix the mashed potatoes, garam masala and salt into the cooled tuna mixture. Shape into 24 small balls, then press each into a round or oval patty.4 Step 4: Dip each patty into the beaten egg, then roll it in breadcrumbs to coat all over.5 Step 5: Heat oil for deep frying to about 350°F (175°C). Fry the cutlets in batches, without crowding, over medium-high heat, flipping until golden brown on all sides, about 3-4 minutes.6 Step 6: Drain the cutlets on an absorbent towel and serve warm.getsaucepan.com/r/a9e1c5b8-8aac-5a4c-a9f9-32af62bcacbb
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