Tuna Cutlets

Ingredients:

• 2 X 400 gm cans of tuna (in brine or oil)
• 1 medium sized onion chopped very fine
• 1/2 cup very finely chopped coriander
• 2 tsps very finely chopped mint leaves
• 2 green chillies chopped very fine (optional but desirable for that extra 'kick')
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 eggs
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp aamchur powder (raw mango powder)
• 1/4 tsp garam masala
• Salt to taste
• 1/2 cup sooji/ semolina
• Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets

Preparation:

• Put the tuna chunks in a large, deep bowl and mash till the chunks are broken completely.
• Add the rest of the ingredients - except the semolina and the vegetable/ sunflower/ canola cooking oil. Mix well with a spoon or your hands till all the ingredients are perfectly blended.
• Spread half the Sooji in a plate - we will dip the cutlets in it to coat them. This gives the cutlets a lovely, golden, slightly crispy outside!
• Form the fish mixture into 3" diameter patties/ sausage shapes and roll each cutlet in the semolina so that it is lightly coated on all sides.
• While you are doing this, heat enough cooking oil in a shallow frying pan, to pan/ shallow fry a few cutlets at a time. We will add more oil later as this oil gets used up. Only add as much as is needed for now.
• Pan fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
• The cutlets are done when they are crispy and golden on both sides. Drain on paper towels and serve hot with a dipping sauce like green chutney or wrapped in a roll made with Chapatis or Parathas or in a sandwich....