This is not a traditional Indian recipe, but rather a dish my mother created while living in Canada when she grew tired of fish curries. She never had access to canned tuna in India. When she came across it in Canada, she had no idea that people usually used canned tuna to make tuna salad. So, this is what she did instead. Today, it is a family recipe that her children make for their own children, and their children make for theirs.
4–5 large potatoes
1 can Gefen Tuna, drained
2–3 tablespoons Gefen Mayonnaise
pinch of salt, plus additional to taste
pinch of pepper, plus additional to taste
2 eggs
1 cup Gefen Canola Oil, for frying
chopped cilantro, to garnish
Boil potatoes until soft. Remove from water and mash until they are as smooth as possible. Let cool. Add tuna, mayonnaise, salt, and pepper and mix well.
Make round balls and flatten slightly.
In a shallow dish, whip eggs and add pinch of salt and pepper.
Heat oil in a sauté pan over medium heat.
Dip both sides of each patty into egg. Add to oil and fry until lightly golden brown on all sides. Remove and place on paper towels. Sprinkle with chopped cilantro and serve.
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