Tuna Cutlet Recipe (Kerala Style)
An easy-peasy canned tuna appetizer infused with South Indian flavours, breaded and fried for a delicious snack.
Servings: 8 cutlets
Calories: 66kcal
Ingredients
For Tuna cutlet mixture
- 1 large potato (150g) boiled and peeled
- 170 grams canned tuna in water, drained (albacore tuna)
- 1 medium onion (35g)
- 3 green chillies
- 1 sprig curry leaves
- 1 teaspoon ginger garlic paste
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
- 1 pinch turmeric powder
- 1 teaspoon black pepper powder
- salt to taste
For breading
- 1 egg whisked
- breadcrumbs for coating
For frying
- cooking oil for frying
Instructions
Prepare the cutlet mixture
- Finely chop the red onion, green chillies, and curry leaves. You may use a mini chopper for ease.1 medium onion, 3 green chillies, 1 sprig curry leaves
- Add the drained tuna, ground spices, ginger garlic paste, and chopped items in a mixer grinder jar or a food processor.170 grams canned tuna, ½ teaspoon red chilli powder, ¼ teaspoon garam masala, 1 pinch turmeric powder, 1 teaspoon black pepper powder, salt to taste, 1 teaspoon ginger garlic paste
- Pulse it a few times until mixed thoroughly. Grind for a few seconds until coarsely smooth. Transfer the content into a bowl.
- Roughly mash the boiled and peeled potato using a fork and add it to the bowl of tuna mixture.1 large potato
- Use your hand to mix the potato and tuna mixture until everything is evenly combined. Taste and adjust the salt and spices and mix well.
Shape and bread the cutlets
- Divide the dough into 8 to 12 equal-sized balls and shape them into round or oval cutlet patties. Wet your hands lightly with water to help you shape them neatly.
- Set up a "wet hand, dry hand" station. Prep your counter with a wide bowl of whisked egg and a bowl of breadcrumbs.1 egg, breadcrumbs
- Use one hand to dip the cutlet in the egg mixture and the other hand to coat it in breadcrumbs. This helps prevent your hands from getting too sticky and minimizes mess. Additionally, using a fork to transfer the cutlet from the wet mixture to the breadcrumbs can also help keep your hands clean.
- Place the breaded tuna cutlets on a lined tray. You can line it with cling wrap or reuse parchment paper. Repeat with the remaining patties. Flash freeze for 10 to 20 minutes before frying. At this stage, you can freeze the breaded patties for a month.
Fry and serve
- Heat oil in a kadai or shallow pan on medium heat. Once the oil is hot, carefully place the cutlets and fry them turning a few times until they are golden brown and crispy on all sides.cooking oil
- Once done, remove and place them on a plate lined with paper towels to absorb excess oil. Serve hot with ketchup, chutney, or your favourite dipping sauce.
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 66kcal | Carbohydrates: 7.4g | Protein: 5.47g | Fat: 1.65g
