Growing up, cutlets were a once-a-week feature at our dinner table. Be it any kind of meat, vegetable or a mix of both, they were always devoured with equal enthusiasm. For those not in the know, cutlets or patties, as they are often referred to here in North America, are small two-bite sized fried cakes made either of meat, veggies and even grains. They are a breeze to make and can take a simple Dal-Chawal dinner to the next level!
One of Baby Dear’s favourite things to get in his lunchbox are leftover cutlets from the previous night’s dinner. He loves it sandwiched between a soft bun with some crisp lettuce and juicy tomatoes. Add in a dash of ketchup and you have a quick, nutritious and easy lunch ready to go.
A few days ago, while I was cleaning up and organizing my pantry, I found two cans of tuna hiding at the back. Luckily, they were still within their best before dates and I knew I wanted to use them up soon. For many, tuna sandwiches or tuna melts are the most common choices when it comes to using up canned tuna. For me though, not so much! I always buy my cans with one thing in mind – Tuna Cutlets. They’re a family favourite and make for a delightful weeknight dinner. Hubby Dear loves them alongside his comforting bowl of Dal-Chawal. I enjoy them alongside some lip-smacking Papaya & Mango Salad. And Baby Dear, well he’s just happy with a huge stack of them and a tiny bowl of ketchup to dunk into!
When picking your canned tuna for this recipe, my preferred choice is to go for the ones stored in water and not oil. Unseasoned, and unflavoured, always. Also, always make extra. If you think you’ve made enough, definitely make more! ‘Coz why have cutlets for dinner on a weeknight when you can’t enjoy the leftovers the next day for lunch!
Prep time: 15 min | Cooking time: 20 min | Serves: a crowd
Special equipment recommended:
2 cans light tuna, drained and mashed
1 medium onion, finely chopped
1 big handful fresh cilantro leaves, finely chopped
1/2 tsp garlic powder
1/2 tsp coriander power
1/2 tsp red chilli powder
1/4 tsp amchoor powder
2 tbsp fresh lemon juice
salt & pepper, to taste
2 eggs, beaten
oil, for frying
Mix all the ingredients, except the eggs and oil, in a large bowl to incorporate well. You can set it aside for 15-20 minutes to intensify the flavours.
Divide the mix into 12-15 equal portions and form into patties.
Heat oil in a wide non-stick pan. Gently dip each pattie into the beaten egg to coat well on all sides and shallow fry the patties for 2-3 minutes on each side till they are completely cooked through and slightly crisp.