A favourite side dish, that goes well with rice and curries. Great as a starter with a cucumber raita dip.

20 pieces




Average: 3.1 (63 votes)


4 medium potatoes
1½ cups vegetable oil 
1 small onion, finely chopped
½ tsp garlic paste
½ tsp ginger paste
½ tsp turmeric powder
1 tsp of coriander powder
1 tsp of cumin powder
½ tsp ground black pepper
1 fresh chilli, finely chopped (optional)
425g tuna (canned or fresh)
1-2 eggs, beaten
Breadcrumbs, to coat 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Peel and quarter the potatoes. Place the potatoes in water and boil under tender. Using a potato masher, mash the potatoes. Set aside to cool.

Heat 1 tablespoon of vegetable oil in a large frying pan. When hot, add the onion and fry until brown.

Add the garlic, ginger, turmeric, coriander powder, cumin powder, ground black pepper and chilli. Fry all the ingredients until well combined.

Over low heat, add the tuna and potatoes to the mixture and combine. Set aside and allow to cool.

Once mixture is cooled, make 2cm balls and flatten slightly with the palm of your hand. Dip the cutlet pieces in the beaten egg and coat in the breadcrumbs.

Heat the oil in a frying pan. When hot, add the cutlets, a few at a time, and cook until golden brown.