Tuna Cutlets

Overview
Cutlets is another speciality of Kerala. It can be made with ground beef, mutton and even canned or pouch tuna or salmon. Here I have used canned salmon. Can be served as an appetizer.

Ingredients
2  - 12 oz canned tuna one white and one light in water
2 - small potatoes
Two medium sized onions chopped finely
Fresh ginger 3 inch piece - chopped finely
Green chillies  - 3 - 4 chopped finely
Cilantro  - 1 cup finely chopped
Whole black pepper - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Oil 2 tablespoon to saute
Oil to deep fry the cutlets
Egg while - 2 eggs
Bread crumps - 1 cup
Salt to taste

Steps
1. Cook the potatoes well . Peel the skin and grate it or rice it and keep it aside.
2. Drain the tuna well. Squeeze out all water and remove all chunks with hand and keep aside.
3. Heat 2 tablespoon oil in a pan and saute the chopped onions, Ginger and green chillies till the onions are soft
4. Add the sauteed onions, ginger, garlic to the tuna.
5. Add potatoes( potatoes the grated cooked potatoes should be half that of the tuna) to the tuna .
6. Grind the black pepper and fennel seeds  to a fine powder and add it to the tuna.
7. Mix well with salt and the chopped coriander leaves. Shape it in round patties or oval.
8. Dip each patty in slightly beaten egg whites and then in bread crumps
9. Deep fry them till golden brown.

Serve hot with onion salad .