One of Kerala's most preferred snacks, “cutlets”. As a kid I literally grew up eating these yummies almost every evening as an after school snack. Cutlets can be made veg or non veg and you can check our veg cutlet recipe here and chicken cutlet recipe here. This is really easy to make and I hope you all will enjoy these delicious snack as much as my family does!!!
Canned tuna in oil one 12 oz can
Red onion 1 small, finely chopped
Ginger 2 tsp, chopped
Garlic 2 tsp, chopped
Green chilly 2 nos, finely chopped
Curry leaves 1 sprig, roughly chopped
Any kind of meat masala 2 tsp (I used Mutton masala here)
Black pepper powder ½ tsp
Garam masala 1 tsp
Tomato 1 small, finely chopped
Potato 1 medium, boiled and mashed
Salt as needed
Egg 2 nos, beaten
Oil 2 tsp + more for frying
Drain oil from the canned tuna and set aside.
In a pan, heat 2 tsp oil and sauté onions and add salt. Add ginger, garlic, green chilly and curry leaves. Sauté for 3 more minutes. Once sautéed, add pepper powder, mutton masala and garam masala. Cook this for a few minutes and add tomato, continue cooking till oil separates. Next add the fish. Combine well and add the boiled, mashed potato. Mix well and switch off flame. Allow to cool. When the mixture reaches bearable warmth, make small balls out of it, flatten them between your palm and dip in egg and roll in bread crumbs (The cutlets can be stored in freezer in air tight container in this form for about 3 weeks). Set aside. You can either shallow fry in oil until golden brown or bake the cutlets at 400 F for about 12-15 minutes on each side…Enjoy warm..