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Canned Tuna Fish Crocetts
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2 cans canned tuna
2 medium potatoes
1 medium onion
1 Tbls. ginger garlic paste
1 Tbls. lime juice
2 Green chillis (optional)
1-2 eggs
coriander leaves
bread crumbs
Salt and pepper, to taste
Oil for deep frying
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Boil the potatoes and mash them well.
Add the tuna and mix together.
In a Kadai, heat a little oil and saute the onions (finely chopped )till soft and then add the ginger garlic paste and the green chillies. Stir for a minute and then add the potato and tuna mixture.
Put in the salt and pepper as desired. Mix well for some time until all the excess moisture disappears. Get it off the fire and add the lime juice and the coriander finely chopped.
Now roll the mixture into crocett shaped(oval) balls.You will get approximatly 25 to 30 balls.
Dip these balls in beaten egg and roll them in bread crumbs. Keep them in the refrigarator atleast for half an hour. You can freeze them to use at a later date.
Deep fry them in medium heat just before serving.
Can be served with coriander chutney or ketchup.
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Preparation Time: |
Serves: 10 |
| Recipe Origin: India |
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Submitted by: |
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Dipa Padmakumar
Mexico |
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| This recipe has been viewed 10156 times. |
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