-
Take Add a teaspoon of oil in your pan and saute the onions till golden brown on medium heat.
-
Add the chopped Serrano peppers and fry for a few seconds.
-
To this mix, add the ginger-garlic paste/ ginger and garlic pieces and saute for an additional minute.
-
Now add the spinach and kale. Saute till the spinach begins to slowly shrink.
-
Add the tuna and the cilantro. Season with pepper and salt, then saute for about 3-5 minutes.
-
Switch off the stove and set the pan aside.
-
Mashed the pre-boiled potatoes and add to the tuna mix.
-
Sprinkle the lemon juice over the mixture and mix well.
-
When the mix cools down, shape tuna cakes using a large tablespoon to make uniform shapes. Place the shapes in a plate.
-
In 2 separate bowls/platters, place the beaten egg in one and the plain bread crumbs in the other.
-
Now coat the tuna cakes making sure each cake is first rolled in the egg batter and then coated completely with the bread crumbs.
-
To finish making your cakes, place your pan back on the stove and add about a tablespoon of oil to evenly coat the pan.
-
Wait the pan heats up, on medium heat and then place the tuna cakes on the pan.
-
Turn the cakes over when each side browns to crisp and once done, remove from the pan and set in your platter to serve.
-
The tuna cutlets pair well with tortillas and salad, rice and a curry, between 2 slices of bread or even as is, dipped in ketchup.