Tuna and Potato Cutlets with Tamarind Ketchup
Ingredients
- 320 g tinned tuna in water
- 500 g floury potatoes
- 2 tsp garam masala
- 2 green chillies
- 25 g fresh coriander
- 100 g breadcrumbs
- 2 eggs
- 2 tbsp tamarind paste
- 3 tbsp tomato ketchup
- 4 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 29.8 g
- Carbohydrate
- 45.1 g
- of which sugars
- 8.1 g
- Fat
- 18.7 g
- of which saturates
- 3.2 g
- Fibre
- 4.7 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil, drain and mash the potatoes. Allow to cool slightly.
- 2
Drain tuna thoroughly and flake into the mash. Add garam masala, finely chopped green chilli and coriander. Mix well and season generously.
- 3
Shape the mixture into 12 round patties. Beat the eggs in a shallow bowl. Dip each patty in egg, then coat in breadcrumbs.
- 4
Mix tamarind paste and tomato ketchup with 1 tbsp water to make a tangy dipping sauce.
- 5
Heat oil in a large frying pan over medium heat. Fry cutlets in batches for 3 minutes per side until golden and crispy.
- 6
Drain on kitchen paper and serve with the tamarind ketchup.
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