INGREDIENTS:
- 2 large boiled and peeled potatoes
- 1 can of tuna
- 1/4 cup of sweetcorn, chopped
- a handful of fresh coriander leaves, chopped
- 2 slice of bread, processed into crumbs
- 1 small onion, finely chopped
- 1 tbsp whole sweetcorn
- 1/2 tsp carom seeds
- 1 tsp cumin powder
- 1 tsp coriander seeds, crushed
- 1/2 tsp salt or to taste
- 1/2 tsp paprika powder
- 1/2 tsp freshly ground black pepper
- half chicken maggi cube
DIRECTIONS:
In a large bowl combine all ingredients. Mix well with a help of a fork or using your hands.
Take a tablespoon of the mixture and shape into a aloo kabab shape.
This recipe makes about 10-12 tuna kababs depending on the size.
Once shaped shallow fry for a 2-3 minutes each side.
Once golden brown transfer on a paper towel to remove excess oil.
Serve warm with mint chutney or yogurt.

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