Tuna cutlets

Cutlet is minced meat or vegetable dipped in egg, then rolled over breadcrumbs and fried. The North Indian vegetarian cutlet is called aloo tikki, made from potatoes, chili and onion.

We usually use the canned tuna in our breakfast sandwiches. I thought I would try a variation; making cutlets from it. It turned out nice and crisp, perfect with rice. My little one liked it as a pav filling. The cooking is surprisingly simple; mashing, dipping, frying. I sneaked in some spinach leaves to add a little greens into the food.

The tuna cutlets need the following :
Tuna - 1 can
Potato - 1 small, boiled and peeled
Onion - 1 small, thinly sliced
Green chilli - 1, sliced into small pieces
Ginger - 1 inch, peeled and grated
Cumin - 1/2 tsp
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Chicken masala - 1 1/2 tsp
Salt - 1 1/2 tsp
Spinach - a handful, washed and shredded into small pieces
Olive oil - 4 Tbsp
Organic egg - 1
White bread - 2

Squeeze out the water from the can of tuna using a spoon and keep aside. In a non-stick pan over medium flame, add 1 Tbsp of oil. Add cumin. When it starts sputtering, add onion, green chilli and ginger. Saute till onion becomes translucent. Add  rest of the spices and toss around for a few minutes. Add spinach and then tuna. Mash potato using a spoon and add to tuna mixture. Stir until evenly combined. Set aside to cool. In a bowl, break an egg and lightly beat it. Crumble bread using your fingers onto a plate. Make small balls from tuna mixture and flatten it a little, gently, so as not to break. Dip these balls in egg and then roll them in breadcrumbs. Heat a sauce pan with remaining oil and shallow fry the balls. Fry both sides till they turn light brown. Serve hot!