Tuna cutlets ( fish cutlets/ tuna cakes)

Tuna is a oily fish. It hardly needs any defrosting. Its like directly from your fridge, on the thaw (doesn't require oil, as its a oily fish), add dash of salt and pepper and its done. Its as easy as that. Its rich in omega oils (so its good to consume tuna). The mercury content may vary from one fish to another, however tuna is rich in mercury as well (always better to buy from supermarket where it has been tested for mercury levels and OK for consumption). Pregnant women needs to be careful while consuming tuna due to mercury. Looking for something different which all at home would enjoy, then this is the recipe. I make this often at home and its always a hit. This tuna cutlets are great starters. Here is the recipe...

Ingredients:
Tuna fillets - 1 kilo
Onions - 1 nos
Potatoes - 2 nos
Green chillies -3 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 2 tbsp
Garam masala - 1 tbsp
Spring onions - 1 cup
Fish stock cube - 1 nos
Egg white of one egg
Bread crumbs - 100 grams
Salt for taste
Oil for shallow fry and cooking

Method:
Boil and mash potatoes and keep aside. Shallow fry tuna fillets and keep aside. Heat oil in a wok, add chopped onions, chopped green chillies, ginger garlic paste and fry for min. Now add chilly powder and fry for 1/2 min. Add shallow fried tuna fillets, garam masala powder, fish stock cube and saute for 2 min. Now add mashed potatoes,sliced or chopped spring onions, salt (if and only if required) and turn off the flame. Mix well (rather knead well). Make small balls then flatten them into cutlet shaped cakes. Now dip this in egg white, then roll over bread crumbs. Shallow fry in a pan. Serve hot with tomato or Tabasco sauce.

Note:
Leftover tuna may be used in this recipe. Tinned tuna may also be used. Can use coriander leaves instead of spring onions. Can use a prawn stock cube instead of fish stock cube. Do not deep fry as the cutlet will break on deep frying.