Ingredients:
Canned tuna (chunks) 3 (drain the water)
Boiled Potato 2big or 3small mashed
Cornstarch 1 tsp
Breadcrumbs 1tsp
Chopped ginger 1tbsp
Green chilli finely chopped (for non spicy I added 1/4tsp pepper and 1/4tsp paprika instead of green chilli) Garam masala 1/4 tsp
Coriander leaves chopped 3tbsp
Salt
Procedure:
Mix all the ingredients and make patties.
In a bowl mix little breadcrumbs and vermicelli. Roll the cutlets in this mixture, pressing them well so that vermicelli sticks to it.
Refrigerate for minimum 30mins and deep fry in hot oil (on high gas) stirring constantly till golden brown.
PS: try frying one first to see if it splits n spreads in oil. Usually it happens if the oil is not hot enough and secondly due to binding issue...in which case u need to add more cornstarch.
Canned tuna (chunks) 3 (drain the water)
Boiled Potato 2big or 3small mashed
Cornstarch 1 tsp
Breadcrumbs 1tsp
Chopped ginger 1tbsp
Green chilli finely chopped (for non spicy I added 1/4tsp pepper and 1/4tsp paprika instead of green chilli) Garam masala 1/4 tsp
Coriander leaves chopped 3tbsp
Salt
Procedure:
Mix all the ingredients and make patties.
In a bowl mix little breadcrumbs and vermicelli. Roll the cutlets in this mixture, pressing them well so that vermicelli sticks to it.
Refrigerate for minimum 30mins and deep fry in hot oil (on high gas) stirring constantly till golden brown.
PS: try frying one first to see if it splits n spreads in oil. Usually it happens if the oil is not hot enough and secondly due to binding issue...in which case u need to add more cornstarch.
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