Easy Kerala Tuna Fish Cutlets (Patties)

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Lightly spiced and bursting with flavor, these Easy Kerala Tuna Fish Cutlets (Patties) boast a golden, crisp coating with a soft and tender center.
Made with canned tuna, mashed potato, fresh aromatics and optional paneer, they’re comforting and unintentionally high in protein!

Looking for more delicious appetizers? Try my Chicken & Vegetable Pastry Puffs!

Crispy Kerala tuna fish cutlets (patties) served on a platter with lemon wedges, fresh coriander, and tartare sauce.

Deep or shallow fry for that signature golden crunch, or air-fry/bake,
for a healthier option that’s just as tasty!
Who knew you could make canned tuna taste THIS GOOD?
Let’s dive into the recipe!

What Are Kerala Tuna Fish Cutlets (Patties)?

Kerala Tuna Fish Cutlets are a popular snack from the state of Kerala in South India.
Made with canned tuna, mashed potatoes, spices and aromatics, they are shaped into patties, coated in bread crumbs and fried till golden brown. Crisp on the outside and soft on the inside, these tuna cutlets make a delicious appetizer or tea-time snack!

In Kerala, the word “cutlet” refers to what many would call a patty or croquette.
The filling is often made with a protein such as fish, chicken or beef.
Vegetable cutlets are also common, where vegetables replace the meat in the mixture.

What You’ll Need to Make Kerala Fish Cutlets

What gives these cutlets their Kerala-style identity is the mix of caramelized onion, garlic, curry leaves, turmeric powder, fennel powder and pepper powder. Combined with canned tuna and mashed potato, they create a cutlet mixture that’s full of flavor!

top view of ingredients needed to make easy kerala tuna fish cutlets (patties) breadcrumbs, spices, garlic, onion, tuna, egg, mashed potatoes, coriander, paneer and curry leaves.

Simple ingredients that come together to make crisp, golden cutlets with a soft, lightly spiced center.

Ingredient Notes & Substitutions

OIL: use olive, avocado or coconut oil. Great for sautéing onions as well as shallow or deep frying;
ONION: use regular onions (any variety works). When sautéed until caramelised, they add savory-sweet depth and help keep the cutlets moist;
GARLIC: freshly crushed gives the best flavor, but jarred minced garlic also works;
SPICES: a mix of turmeric powder (earthy, anti-inflammatory), fennel powder, and pepper powder for warmth and balance. Freshly ground fennel and pepper give the best flavor!;
CANNED TUNA brings protein and natural saltiness. Use plain, unflavoured tuna in brine, oil or water. Sub with canned salmon or cooked fresh fish such as cod, hake, or king fish;
FRESH HERBS: Coriander (cilantro) and curry leaves add freshness. Curry leaves are optional but highly recommended; frozen works if fresh isn’t available;
PANEER (optional): A fresh Indian cottage cheese that’s mild in flavor, soft yet firm and holds its shape when cooked. It adds extra protein and a subtle creamy richness to the cutlets;
MASHED POTATOES bind the cutlet mixture and balance the flavors. Freshly boiled potatoes are best, but store-bought mash is a wonderful, convenient alternative! For a twist, use sweet potato mash for a slightly sweeter, nutrient-rich option;
EGG is used as the binder to help the bread crumbs stick. For an egg-free version, a flax egg works well, and aquafaba (chickpea water) can also be used as a vegan binder;
FRESH BREADCRUMBS: Use any bread on hand – wholemeal, sourdough, even stale works. For extra protein, try a high-protein loaf. Blitz in a blender for fresh crumbs with the best texture! Panko gives extra crunch, and store-bought crumbs work too.

How To Make Easy Kerala Tuna Fish Cutlets (Patties) Step-By-Step:

Here are some quick visual instructions. The full instructions with the exact ingredients and process, are printable in the recipe card below!

Caramelised onions in a pot with garlic and Indian spices like turmeric and fennel powder for tuna cutlets.

Step 1: Sauté onions until soft and lightly golden. Add garlic and cook for 1-2 minutes, then stir in the spices and cook for another 1-2 minutes.

Canned tuna, mashed potato, paneer, coriander, curry leaves and spices being mixed together for Kerala tuna fish cutlets.

Step 2: Add tuna, fresh coriander, curry leaves, mashed potato and optional paneer. Mix well until everything is evenly combined.

Mixture for Kerala Tuna Cutlets being portioned with a measuring cup and shaped into patties.

Step 3: Scoop out small portions and shape into patties – traditionally an oval shape or round patty. For even sizing, you can use a measuring cup or spoon.

Shaped tuna fish patties dipped in beaten egg and coated with fresh bread crumbs before frying.

Step 4: Dip each patty into beaten egg, then coat evenly with breadcrumbs.

Tuna fish cutlets being deep fried in oil until golden brown and crispy.

Step 5: Fry the patties until golden and crisp – deep fry for maximum crunch, or shallow fry/air fry for a lighter option. Drain excess oil on paper towels, but for the crispiest result, transfer them to a wire rack instead.

Tips for the Best Kerala Tuna Fish Cutlets (Patties)

Onions make the difference: Slow cooking brings out their savory-sweet flavor and adds just enough moisture without making the mixture soggy.
Smooth potatoes: Mash until smooth and drain excess water. Too much moisture makes shaping difficult. Frozen or store-bought mash is a huge time saver.
Drain tuna: Canned tuna often holds water – squeeze it out so the mixture stays firm and easy to shape.
Shape evenly: Round or oval, keep cutlets the same size so they cook evenly.
Fry in batches: Overcrowding lowers oil temperature and stops cutlets from getting crisp.
Cool smart: Paper towels absorb more oil (my preference), but a wire rack lets steam escape and keeps them crisp longer.

How to Serve Kerala Tuna Fish Cutlets

With sauce and dips: Try with tomato ketchup, chilli sauce, sweet chilli sauce or a yogurt dip like raita;
As a side: Pair with a simple onion salad or a fresh green salad to balance the flavors;
In a meal: Tuck them into a wrap, burger, or lettuce wrap to turn these cutlets into a light main dish.
For gatherings: Serve on a platter with lemon wedges and tartare sauce – they’ll disappear fast!

Kerala tuna fish cutlet patty served in a burger bun with lettuce and tartare sauce.

Storage & Reheating

Fridge (cooked): Store fried cutlets in an airtight container lined with paper towels for 2-3 days.

Fridge (mixture): Make the mixture ahead and refrigerate for 2-3 days. Shape and fry just before serving for the best texture.

Freezer: Place shaped, coated cutlets in a container, separated by parchment paper so they don’t stick together. Or freeze them first on a tray, then transfer to a freezer bag or container. They’ll keep for up to 1 month.

Reheating: For crisp results, reheat in an air fryer or oven at 180°C/350°F until hot and golden brown. Avoid microwaving as it softens the coating.

Common Questions about Kerala Fish Cutlets

What kind of fish is best for Kerala fish cutlets?

Canned tuna is the preferred choice for Kerala fish cutlets because it’s quick and convenient. Fresh cooked tuna or firm white fish like king fish, cod or hake are other good options.

Can Kerala fish cutlets be baked instead of fried?

Yes, you can bake them for a lighter version. Place the patties on a lined tray, spray with oil and bake at 200°C/400°F for about 20 minutes, turning halfway, until golden brown. Air fry at 180°C/350°F for 12-15 minutes, flipping once, for a similar crisp result without deep fry or shallow fry.

Why do my fish cutlets break apart while frying?

The cutlet mixture may be too wet, so add extra mashed potato to help it bind. Ensure you drain excess water from the tuna and potatoes. Shape firmly into your desired shape and fry in hot oil so they hold together.

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I hope you enjoyed this Kerala Style Tuna Fish Cutlet recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!