Tuna cutlets - Rosy Aunty

Recipe by Rosy Pinto

Ingredients:
2 cans solid tuna (drained and mashed, 160 to 180 gms each)
2 medium onions (finely chopped)
2 green chillies (finely chopped)
2 tsp ginger (finely chopped)
2 tsp garlic (finely chopped)
8-10 curry leaves (finely chopped)
1-1 1/2 tsp pepper powder
1/2 - 3/4 tsp garam masala powder
1/4 tsp turmeric powder
2 egg whites
2 medium potatoes (boiled and mashed)
bread crumbs
2 tbsp oil for frying
salt to taste

Steps:

1. Heat oil and saute onion, garlic, ginger and curry leaves and fry till raw smell goes. Stir continuously.
2. Add turmeric, pepper and garam masala powders and fry for 2 minutes keeping flame on low.
3. Add mashed tuna and salt.
4. When the mixture is cooked, put off the heat and allow the mixture to cool.
5. Once cooled, add mashed potatoes and mix well for couple of minutes. Check for salt.
6. Shape in to small, round or oval shaped balls.
7. Beat egg whites in a bowl and keep aside.
8.  In a separate plate, keep bread crumbs ready. 
9. Dip the balls in egg whites, then roll it in the bread crumbs and shallow or deep fry.
10. ENJOY!

Notes:

• Preferably use solid tuna, not tuna flakes.