Tuna cutlet

INGREDIENTS

Canned Tuna - 1 12oz can (I used chunk light tuna in water)
Onion - 1 (chopped)
Ginger - 2" piece (finely chopped)
Green chilly - 3 (finely chopped)
Curry leaves - 2 sprigs (finely chopped)
Potato - 1 (boiled and smashed)
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp (adjust according to your needs)
Cilantro - 5 tbsp (chopped)
Egg -1 (beaten)
Breadcrumbs- enough to coat the cutlets
Salt to taste

DIRECTIONS
1. Heat oil in a pan. Add the onions, ginger, green chillies and curry leaves.
2. Saute till the onions turn transparent.
3. Add all the powders now except pepper powder and saute for around 2 minutes.
4. Now add the tuna. Make sure that you drain the water well from the tuna.
5. Add the pepper powder and salt and fry it for 5 minutes. The raw taste of tuna would have gone by now.
6. Turn off the stove and mix in the potato. Potatoes act as the binding agent in cutlets and affects the taste too. If you add more potato, the taste of the cutlet will decrease. But if you add less, the mix will not be hard enough to shape the cutlets. Here, somwhere between 3/4 to 1 potato will be sufficient.
7. After adding the potatoes. Adjust the salt and pepper.
8. Sprinkle the cilantro and cover it with a lid and let it stand for 15 mins.
9. By now the mix would have cooled down. So try making around 10 to 12 balls out of the mix and shape it using the palms of your hands.
10. For the coating, dip these cutlets in egg and then coat it well with breadcrumbs.
11. Deep fry the cutlets till it gets brown in colour.

Tip: The oil for frying cutlets should be considerably hot else the cutlets will start breaking. But, at the same time, make sure you don't burn them.