Tuna Cutlets
Tuna Cutlets are easy to make and tasty tea time snack. These croquettes are a great addition to the Ramadan Iftar menu as well.
Read more on the Recipe intro Page.
Ingredients:
| Tuna, ( flakes in oil - I use flakes in sunflower oil) | 750 gms ( 5 cans) | |
| Coconut oil | 4 Tbsp | |
| Onion, chopped ( 1 red onion) | 1 cup | |
| Garlic, minced/ finely chopped | 2 Tbsp | |
| Ginger, minced / finely chopped | 2 tsp | |
| Green chilli , finely chopped ( Use mild or hot green chilli according to preference - or remove the seeds to reduce heat) | 1 Tbsp | |
| Coriander powder | 1 tsp | |
| Chilli powder | 1/2 tsp | |
| Potatoes (I like Hertha Potatoes) | 3 large | |
| Garam masala ( I use my garam masala - see notes) | 1/2 tsp | |
| Fennel seed powder | 1/4 tsp | |
| Salt | - To taste | |
| Coriander leaves (Cilantro), finely chopped | 1/2 - 3/4 cup | |
| White Bread ( for the fresh breadcrumbs) | 8- 10 SLICES | |
| Eggs (for binding) | 1-2 |
To Marinate the Tuna:
| fennel seed powder | 1 tsp | |
| garam masala ( I use my garam masala- see notes) | 1 tsp | |
| chilli powder | 3/4 tsp | |
| turmeric powder | 1/4 tsp | |
| vinegar | 1 Tbsp | |
| salt | 1/2 tsp |
Method:
- Boil the potatoes till tender keeping the skin on. Make a light cut all around the centre of the potato before boiling. This makes them easier to peel later. I like using my pressure cooker to boil the potatoes. After 5 steam whistles, they are perfect. Boiling the potatoes in the skin keeps the potatoes from getting too watery or wet when we mash them to add to our cutlet.
- Once cooked, fork test if they mash easily. Peel and keep diced.
- Make fresh breadcrumbs by adding white bread slices to a food processor and grinding to a smooth crumb. Make sure the bread and the processor are completely dry. I prefer fresh breadcrumbs to panko for this recipe.
- Open all the cans of tuna and completely drain the oil. Discard this. We won’t be using that.
- Add the drained tuna to a large bowl.
- Marinate, with the ingredients for the marinade and set aside while you prepare the rest of the ingredients.
- In a wide, non-stick pan or wok, heat 3-4 Tbsp oil. Add onions, garlic, ginger, green chilli and saute´ well till onions are softened and the mixture turns light golden.
- Add the marinated tuna, a little bit at a time, turning up the heat and stir-frying till all the tuna is added.
- Stir fry till you see slight golden edges. However, do not over fry the tuna. Just make sure it is no longer moist.
- At this stage, we will add some more seasoning ( 1 tsp coriander powder and 1/2 tsp chilli powder). Stir well.
- Move the stir-fried tuna around the edges of the pan to create some space in the centre. Add a little amount of oil and heat.
- Add the diced potato and a little salt (about 1/2 tsp) and stir fry all together shortly till well mixed. Also, mash up all the potato as you are doing so.
- Lastly, add the final seasoning ( 1/2 tsp garam masala and 1/4 tsp fennel seed powder). Stir through.
- Turn off the heat and mix through the fresh coriander(cilantro). Using a fork ensures that the herb is evenly distributed throughout the mixture.
- Time small amounts of this filling and form into smooth balls. Then flatten into oval patties with hands. Arrange on a tray lined with great-proof paper.
- Beat the egg well in a shallow bowl. Place the breadcrumbs in another shallow bowl.
- Dip each patty first in egg wash, then the breadcrumbs, coating completely and evenly. Use one hand to dip in the egg wash and the other ‘dry’ hand to coat with crumbs. Do not touch the wet patties with the. ‘dry hand’ instead bury the patty by covering it with breadcrumbs. This way your crust stays crisper when frying.
- Heat sufficient oil in a frying pan for – shallow frying. I like to use coconut oil. It gives the best taste to these cutlets.
- Heat up moderately and place the patties in batches.
- Fry the Patties for about a minute per side, on low- medium heat on light and constant sizzle. If the oil is too hot, the crumb will get too dark before the inside heats through.
- Also, fry the narrow edges. This makes sure the cutlets are crisp and firm.
- Drain on kitchen towels. Serve hot with Thai chilli sauce!
Tuna Cutlets
Notes:
- The GARAM MASALA used in this recipe is my Kerala Garam Masala which is the perfect spice blend for these Tuna cutlets.
- Malayalam language Video for Tuna Cutlets.
- You can easily freeze these cutlets on a tray lined with baking paper, in the freezer. Once frozen, remove and store in a zipper bag. They don’t stick together once frozen. To fry, simply remove from freezer and fry.. You may thaw for 5-10 minutes but not necessary. Just keep the flame at the minimum sizzle, so that the insides heat through as the crust gets golden.
Key Ingredients: Tuna Flaked in Oil, Potato, Onion, Garlic, Ginger, Green Chilli, Spices, Fresh Coriander/Cilantro, Salt, Egg, Breadcrumbs
EAT AND TELL!!!
Let us know if you tried – Tuna Cutlets
