Cutlets

Cutlets are a big favourite among kids and adults alike. They are little balls of tuna fish and potatoes and a healthy helping of black pepper, dipped in eggs, rolled in dried breadcrumbs and then deep-fried. These are delicious served hot or cold.  They can be made in advance, frozen and then fried just before serving. 

Recipe: Cutlets ( Tuna and Potato balls)

250g potatoes, peeled, boiled and mashed
1 can of tuna, drained and flaked
2 red chillies, finely chopped ( optional)
1 medium onion, finely sliced in half-moons
1 1/2 tsp freshly ground black pepper
salt
juice of about 1 1/2 limes
1 large egg, beaten
dried bread crumbs
oil for deep frying

1. In a large mixing bowl, add your onions, chillies if using and lime juice and salt. Using your fingertips squish your onions till they go soft.

2. Add curry leaves or mint leaves tuna fish and ground pepper. Mix well, and then finally add potatoes. Mix well. Taste adjust salt and pepper and extra lime juice if you like.

3. Make small balls, about 1/2 tablespoon-sized balls, I am horrible when trying to shape my cutlets into equal sizes, so I learnt this trick of using a 1/2 tbsp. measuring spoon and using that to take equal amounts and then shaping them into balls using my hands.

4. Take two small bowls.  Into one add the beaten egg and the other add breadcrumbs. Dip the cutlets in egg, then roll in breadcrumbs.  Deep fry in hot oil till dark golden brown.

Serve as a tea-time snack.