Tuna cutlets

1. Wash and boil potatoes completely submerged in water for 15-20 mins until fork tender. Place in cold water to cool. Remove skin and mash.
2. In medium pan, heat 1 1/2 tbsp oil and fry curry leaves, garlic and onions until soft and lightly golden.
3. Add paprika and salt. Cook for 1 minute, turn off heat and allow mixture to cool slightly.
4. In a bowl, mix the mashed potatoes, onion mixture, cilantro and tuna. Mix thoroughly. Shape the mixture into 14 balls and flatten to make the cutlets.
5. In a separate bowl, beat the egg.
6. Heat 2 tbsp of oil in large pan. Dip 7 cutlets in the egg and fry on both sides until golden and crispy. Add 1 tbsp of oil as needed and repeat with remaining the 7 cutlets.

*PRO Tip: Double up the recipe to use for lunches the next day!

Recipes developed by Shahzadi Devje RD, CDE, MSc. Registered Dietitian & Owner of Desi~licious RD Inc. (www.shahzadidevje.com)