Tuna Fish Cutlet Recipe

These fish cakes are soft from the inside ad crispy from the outside. These cutlets are made by mixing the mashed fish meat with the potatoes and some other fried ingredients. When coated with egg and breadcrumbs, you can either shallow fry or deep fry them. The recipe is almost similar to making chicken or vegetable cutlets.

Just for a day, forget your diet and make it a cheat day by making these Tuna fish cutlets at home. The taste is worth your time and I’ll be glad if you go for these tuna fish cutlets.

INGREDIENTS

  • 240g canned tuna fish
  • 5-6 boiled potatoes, peeled and mashed
  • 2 tbsp olive oil
  • 1/4 tbsp fennel seeds
  • 1 medium-sized onion, finely chopped
  • 1 green chili, finely chopped
  • 1 medium-sized onion, chopped
  • 1 finely chopped green chili
  • 1 piece of ginger grated
  • Finely chopped curry leaves
  • 1/2 tbsp red chili powder
  • 1/4 tbsp turmeric powder
  • 1/2 tbsp garam masala powder
  • 1/4 tbsp black pepper powder
  • Salt to taste
  • 1 tbsp coriander leaves
  • 1 beaten egg
  • 1/2 cup bread crumbs
  • Oil for frying

Steps to make delicious Tuna Fish Cutlets

  1. In a pan, heat to tablespoons of oil and add the fennel seeds in it. Fry the seeds and wait until they splutter.
  2. Then fry the chopped onions, ginger, green chili, and curry leaves in this oil and wait until the mixture is browned.
  3. Then add mash the tuna with the spatula and fry for a minute.
  4. Then going towards the spices, add the turmeric powder, red chili powder, black pepper, garam masala, and salt. Mix all the spices well with the fried mixture. Cook for 5 more minutes at least.
  5. Turn off the heat and once the cooked tuna is cooled, mix it in a bowl with the boiled and mashed potatoes.
  6. Throw the coriander leaves in the mixture and divide the mixture into several equal portions.
  7. Flatten the balls after shaping the dough into balls. Give it a shape more like a cutlet.
  8. Then to coat these cutlets, dip them first in the beaten egg and then in the bread crumbs and set the cutlets asides repeating the process one by one.
  9. Heat oil in a pan and shallow fry 4-5 cutlets at one time in this pan and the heated oil.
  10. Fry from both sides and then serve along with ketchup and green chutney.

FAQs?

Can we freeze these tuna fish cutlets?

Yes, you can freeze them without any dilemma. You can defrost these whenever you want and then fry them.

Why do my cutlets never stop breaking?

Make sure that your meat and potato mixture is well mixed and is moist enough. Otherwise, there will be cracks in your cutlets and they will break apart.

Tuna Fish Cutlet Recipe
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Tuna Fish Cutlet Recipe

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: appetizer
Cuisine: Indian
Servings: 10

Ingredients

  • 240 g canned tuna fish
  • 5-6 boiled potatoes peeled and mashed
  • 2 tbsp olive oil
  • 1/4 tbsp fennel seeds
  • 1 medium-sized onion finely chopped
  • 1 green chili finely chopped
  • 1 medium-sized onion chopped
  • 1 finely chopped green chili
  • 1 piece of ginger grated
  • Finely chopped curry leaves
  • 1/2 tbsp red chili powder
  • 1/4 tbsp turmeric powder
  • 1/2 tbsp garam masala powder
  • 1/4 tbsp black pepper powder
  • Salt to taste
  • 1 tbsp coriander leaves
  • 1 beaten egg
  • 1/2 cup bread crumbs
  • Oil for frying

Instructions

  • In a pan, heat to tablespoons of oil and add the fennel seeds in it. Fry the seeds and wait until they splutter.
  • Then fry the chopped onions, ginger, green chili, and curry leaves in this oil and wait until the mixture is browned.
  • Then add mash the tuna with the spatula and fry for a minute.
  • Then going towards the spices, add the turmeric powder, red chili powder, black pepper, garam masala, and salt. Mix all the spices well with the fried mixture. Cook for 5 more minutes at least.
  • Turn off the heat and once the cooked tuna is cooled, mix it in a bowl with the boiled and mashed potatoes.
  • Throw the coriander leaves in the mixture and divide the mixture into several equal portions.
  • Flatten the balls after shaping the dough into balls. Give it a shape more like a cutlet.
  • Then to coat these cutlets, dip them first in the beaten egg and then in the bread crumbs and set the cutlets asides repeating the process one by one.
  • Heat oil in a pan and shallow fry 4-5 cutlets at one time in this pan and the heated oil.
  • Fry from both sides and then serve along with ketchup and green chutney.

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