Ingredients:

• 1 tin – white/light Meat Tuna flakes/chunk
• 4 – bread slices
• 1 – beaten Egg
• 1 cup – bread crumbs
• 1/2 cup – chopped coriander
• salt
• 1/4 tsp – garlic-ginger paste
• 1/4 tsp – cumin powder
• 1/4 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – pepper powder
• 1 – finely chopped small Onion
• 1 tbsp – Vinegar
• 1- 2 – chopped Green chilli
• oil to shallow fry

Method:

1. Dry roast onions till transparent.
2. Add garlic-ginger paste and chillies and fry for a minute.
3. Separate brine from fish and add all the spice powders, vinegar, salt, chopped coriander, and the fried onion-garlic-ginger mix.
4. Immerse a bread slice in a bowl of water and squeeze it between your palms.
5. Add this to the fish mixture and repeat with the other slices.
6. Mash the mix together firmly with your hand (taking palm-size and squeezing out through the fingers of your clenched fist each time).
7. If it is too dry, add some brine.
8. Make golf ball-sized balls and press gently in your palm; roll out along the edge to make a flat round cutlet.
9. Repeat with the remaining mixture and then roll each cutlet in the beaten egg followed by bread crumbs, dusting off any excess crumbs.
10. Shallow-fry till golden brown on each side. Serve with any sauce of your choice.

Recipe courtesy of Lil’ Chef