Ingredients

• Potatoes - 5 (boiled and mashed)
• Canned tuna - 2 cans (drain water or oil off)
• Mustard seeds - 1/2 tsp
• Garlic - 5 cloves (cut into tiny dices)
• Onion - 2 big or 5 small (cut into thin slices)
• Chilli - 3 (crushed)
• Chilli powder - 1 tsp
• Turmeric powder- 1 tsp
• Eggs - 2
• Bread crumbs
• salt to taste

How to Make Tuna Fish Cutlets

• Fry garlic, onion and chilli until aroma fills the kitchen. Add mustard seeds.
• Add potatoes when the mustard seeds start to pop.
• Add turmeric and chilli powder.
• Add salt to taste.
• Add tuna after 7 minutes, and continue to fry for 5 minutes. Remove from stove and allow it to cool.
• Beat egg in a separate bowl and spread bread crumbs on a dry plate.
• When potato and tuna have cooled, roll into small balls.
• Dip each ball in egg mixture and roll on bread crumbs.
• Deep-fry until golden brown.
• Cool and serve with rice or have it as a snack.