Fish cutlet

• Cooked & Tinned tuna fillets drained or any white fish fillet- 250g
• Potato - 1 large
• Carrot - 1 medium (optional)
• Onion - 1 small
• Ginger-garlic paste - 1½ tsp
• Green Chilli - 2
• Turmeric powder - ¼ tsp
• Chilli powder - 1 tsp
• Chopped coriander leaves - 1 tblsp
• Egg - 2
• Golden Breadcrumbs - 150g
• Oil - 250ml for frying
• Salt - to taste

1. Grate onion, chilli and coriander leaves finely.
2. Cut each of the potatoes into quarters.
3. Drain the tuna fillets well.
4. Cook potatoes in a pan of water and salt. For better results, cook the potato in a Microwave oven without water. Peel and mash them when they are cold enough.
5. Heat a pan and add 2-3 teaspoon of oil.
6. Add the chopped onion, carrots and green chillies and fry for about 3-4 minutes.
7. Add ginger-garlic paste, turmeric powder and chilli powder and fry for about a minute.
8. Switch off the heat.
9. Remove the fried ingredients from the pan and combine it with the tuna fillets, mashed potatoes, salt and coriander leaves; mix well.
10. Take about 3cm ball of the tuna mix and flatten them into cutlet.
11. Repeat the above step until the tuna mix is finished.
12. Beat the eggs and keep it in a bowl.
13. Place the breadcrumbs in a separate plate.
14. Heat a deep frying pan on medium heat and add oil.
15. Coat the tuna cutlets with the egg first and then with the breadcrumbs.
16. Fry the coated cutlets in oil 4-5 at a time until they become golden brown.

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