Ingredients

• Oil (As required)
• 1 Medium sized Onion (finely chopped)
• 1 Green chili (finely chopped)
• 1 Medium sized Carrot (finely grated)
• 1/2 tsp turmeric powder
• 1/2 tsp Coriand
• 1 tsp Chicken tandoori masala
• 2 cans Tuna (Total weight 284 grams, Drain oil or water from it)
• 2 Medium sized Potatoes (Boiled, peeled and grated or mashed)
• 1 tsp freshly ground Pepper
• 1/2 tsp Salt
• 4 tbsp All-Purpose Flour
• Breadcrumbs (as required)

Instructions

• 1 In a pan, add 2 tbsp oil. Add onion and fry till light brown in color.
  
• 2 Add the grated carrot and stir fry for a minute. Add turmeric, coriander and tandoori powders. Fry for a minute. Put off the flame.
  
• 3 Stir in the tuna.
  
• 4 Mix in the mashed potatoes and the crushed pepper. Leave the mixture to cool.
  
• 5 Taking a ¼ th measuring cup, scoop mixture and make 12 equal portions.
  
• 6 Shape into cutlets using some oil for your palms.
  
• 7 Make a paste of all-purpose flour using water, it should be like pancake batter. Dip each cutlet into it and then breadcrumbs.
  
• 8 Shallow fry cutlets till golden brown.
  
• 9 Serve warm as a starter or alone with a salad!
  

Recipe Notes

1. A kid friendly recipe, eliminate the green chilies if not needed.
2. Can use other veggies in it as well besides carrot, use 4 tbsp of finely chopped French beans and 4 tbsp mashed green peas.
3. Can use egg instead of all-purpose flour mixture when frying the cutlets. I prefer to use flour mixture as it gives the cutlets a thick and crispy coating.