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

Method

1. 1

   Boil, drain and mash the potatoes. Allow to cool slightly.

2. 2

   Drain tuna thoroughly and flake into the mash. Add garam masala, finely chopped green chilli and coriander. Mix well and season generously.

3. 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. 4

   Mix tamarind paste and tomato ketchup with 1 tbsp water to make a tangy dipping sauce.

5. 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. 6

   Drain on kitchen paper and serve with the tamarind ketchup.