Tuna cutlets

Tuna cutlets

These deep fried, golden tuna cakes are absolutely delicious. Even the fish haters here devour these happily. You can adjust the spiciness to your taste or serve “hot sauce” along with ketchup!

Peel onion, ginger and garlic. Chop ginger, garlic and green chillies fine. Cube or chop the onions coarsely. Boil and mash potatoes. Get the bread crumbs ready. 

Heat 2-3 tablespoons of oil in a wok. Sauté onion for about 5 minutes, till they are translucent. Add the chopped ginger-garlic-green chillies. Keep stirring for 2-3 minutes. Add the curry paste (you can use some red chilli powder instead of curry paste) and fry the mixture till the curry paste loses all moisture and oil starts separating. Add the flaked tuna. Take care not to mash it into a paste. Take off heat and combine the mashed potato. Taste the mixture and season well. Add the 2 yolks to this, if you don't want it for anything else. Make egg-size balls.

Take bread crumbs in a platter. Beat the egg whites with a fork, adding a spoonful of water. Flatten the tuna mixture a little bit, into an oval or a disc.  Dip each in the egg white and then in bread crumbs. I double dip after doing them all once—till I finish the egg whites. Double dipping gives a nice, crispy coating. Deep fry till golden. Serve hot with tomato ketchup and hot sauce!