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Easy Kerala Tuna Fish Cutlets (Patties)

These Easy Kerala Tuna Fish Cutlets (Patties) are made with tuna, potato, paneer and lightly spiced aromatics.Unintentionally high in protein, they are both easy to make and irresistibly delicious! Who knew you can make canned tuna taste THIS GOOD?
5 from 1 vote
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Ingredients
  

  • 3 tbsp oil plus extra for frying
  • 1 onion medium diced
  • 1 tsp garlic minced, fresh or from jar
  • ¼ tsp turmeric powder
  • ¾ tsp fennel powder
  • ½ tsp black pepper
  • 500 g canned tuna drained
  • 3 tbsp coriander chopped
  • 1-2 sprig curry leaves torn
  • 250 g mashed potato fresh or frozen
  • 150g paneer indian cottage cheese
  • 1 egg beaten
  • 2 slices bread freshly blitzed, store-bought or use panko crumbs

Instructions
 

  • Heat a little oil in a pan. Sauté onions until soft and lightly golden. This can take approximately 15-20 minutes. Add garlic and cook 1–2 minutes. Stir in turmeric, fennel, pepper cook another 1-2 minutes.
  • Add tuna, coriander leaves, curry leaves, mashed potatoes and paneer (optional). Mix well until evenly combined.
  • Take out portions of the mixture and shape into patties - round or the traditional oval shape. A measuring cup can help to get even portions.
  • Dip each patty in beaten egg, then coat evenly with bread crumbs.
  • Fry the patties until golden brown and crisp - deep fry for maximum crunch, or shallow fry/air fry for a lighter option. Drain briefly on paper towels, or transfer to a wire rack for extra crispiness.

Notes

  • Moisture control: Make sure tuna and potatoes are well-drained; excess water makes the mixture soggy.
  • Potato tip: Frozen or store-bought mash is a huge time saver.
  • Shaping: Keep patties uniform in size so they cook evenly.
  • Storage: Store mixture for 2–3 days in the fridge. Shaped cutlets can be frozen (layered with parchment) for up to 1 month.
  • Reheating: Air fry or bake at 180°C/350°F until hot and golden; avoid microwaving as it softens the coating.