Amma’s Fish Cutlets

  • One large tin of tuna, drained
  • Two large potatoes – boiled, peeled & mashed
  • One medium sized white onion – chopped into fine cubes
  • A few green chilies – to taste – chopped (I used two serrano and one habanero)
  • Fresh ginger – to taste – grated (I used about 1cm of thick ginger)
  • Salt to taste and
  • Garam masala to taste if you have it (I didn’t! So I shook in some coriander powder instead)
  • One egg white – beaten to a froth
  • Breadcrumbs
  • LOTS of oil for deep-frying
  1. Mix everything together thoroughly, then form into small patties, balls or croquettes.
  2. Dip each patty in the egg, then roll in the breadcrumbs till evenly coated.  Repeat till all the mixture is used up.
  3. Heat the oil in a pan – it has to at least be high enough so that if you put a patty in it, the oil will go half-way up the patty’s sides so once you flip it over, it should cook evenly.
  4. Fry till golden brown and drain on paper towels.
Serve with tomato ketchup, or Steve’s special mayo – which is a mix of Best Foods, Tabasco sauce, lime juice, salt, pepper, & coriander.

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