Monday, October 10, 2016

Cauliflower Tuna Cutlets

This is an easy to make savoury dish.An all time favourite of the young and the old.Instead of the usual potato I added cauliflower .It has a distinct flavour and an earthy taste.This dish is usually in  the spotlight during  family occasions.There's also a reason for me to switch the usual ingredient (potato) from this recipe mainly due to the fact that my husband is on a special needs diet and has been advised by his doctor to avoid potatoes due to its high potassium level.This is also a great recipe for diabetics as cauliflower does nt raise the sugar levels.

Cauliflower Tuna  Cutlets

400gms  tuna fish (canned)
A medium cauliflower ( boiled and cooled )
2 big onions chopped
3 green chilies chopped
3 cloves of garlic chopped
A piece of ginger chopped
A tsp cumin seed
1 tsp pepper seed
1 tsp curry powder
½ tsp turmeric powder
A few coriander leaves
1 carrot chopped
Juice of one small lemon/lime
Salt to taste.
Oil for frying ( I used N-Joy oil)

For coating the cutlets
2-3 eggs

Method for preparing the cutlets
Transfer the canned tuna into a bowl. ( discard the liquid).
Pound the garlic,ginger,cumin and black pepper seeds ,set aside.
Heat a tablespoon of oil in a nonstick pan.
Cook the onions till tender.
Stir in all the pounded ingredients and cook for 1-2 minutes.
Add the green chilly and the chopped carrot.Saute for another minute.
Stir in  the turmeric and curry powder
Now add the tuna, separate the pieces gently and mash with a spatula. Add the lemon juice and salt and mix the coriander leaves.
Transfer this curried mixture into a big bowl and set aside to cool.
Next, remove cauliflower florets ,squeeze out the water and add to the curried tuna .Mix well

Now follow the instructions  below

Using fingers,make  medium sized round patties.Place in the refrigerator for ½ hour.

For Coating the cutlets - Remove the cutlets from fridge.Beat the eggs.Dip the cutlets  in beaten eggs and coat with breadcrumbs.Fry in hot oil

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