Ingredients
Method of preperation
Tips & tricks
Ingredients
- Canned tuna/ fresh tuna (boiled and cooked) – 300 gms
- Onion – 1 large – slices/chopped
- Ginger – 1 tbsp
- Garlic – 1 tbsp
- Green chili- 3-4 medium – chopped
- Curry leaves -10-12 leaves
- Mustard seeds- ¼ tsp
- Turmeric powder- ½ tsp
- Potato – 200 gms – cooked – mashed
- Salt – ½ tsp
- Bread crumbs – 1 cup
- Egg white – 2 large eggs – cold
- Oil – as needed
Method of preperation
- Drain the canned tuna and crumble it.
- If using fresh tuna, cut into small pieces and boil till it is well cooked or pressure cook it with salt and water for 2 whistle and then crumble it.
- On a medium flame, warm up the oil and splutter mustard seeds, followed by curry leaves, onion, ginger, garlic and green chili along with some salt. Sauté till the raw smell disappears and the onion becomes translucent.
- Turn the heat to low and add turmeric powder, stir in, the mashed potatoes, and mix well.
- Cook for a minute or two and then add the crumble tuna and mix well till it is well combined.
- Check for any further taste adjustments, and set aside to cool.
- Once it is cooled down, make small patties and set aside.
- Heat enough oil in a shallow pan on medium heat.
- Meanwhile, prepare two beaten eggs whites in a bowl and bread crumbs in another.
- Dip each patties first in the egg white and then in the breadcrumbs and shallow fry it immediately.
- Serve hot.
Tips & tricks
- If using canned tuna, be careful while adding salt.
- If using canned tuna, light tuna in brine or salt and water is preferred and it taste better and is healthier compared to the one in oil.
- Patties before dipping in egg whites and breadcrumbs can be frozen for further use in a zip lock bag. Take it from the freezer 2-3 minutes before the time to prepare, dip in egg whites and then in breadcrumbs and shallow fry for instant use.