Canned tuna cutlets

Of course, salad or pizza with canned tuna are much more familiar dishes for us than these cutlets - crispy on the outside and so juicy on the inside. But, if you like canned tuna and fish cakes, be sure to cook them.

Ingredients

• potatoes - 500 g
• onions - 2 medium onions
• large garlic - 2 cloves
• ginger - 3 cm fresh root
• butter - 2 tablespoons
• canned tuna in its own juice - 400 g
• ground turmeric - 2 tsp
• bay leaf - 2
• seeds from 2 boxes of cardamom
• salt - 1 tsp
• sugar - 1 tablespoon
• ground cinnamon - 1 tablespoon
• ground hot chili - a pinch
• 150-200 g bread crumbs
• egg - 2
• vegetable oil - for frying

Directions

1. Cut the potatoes into cubes. Chop the onion, garlic and ginger root. Heat the butter in a skillet and fry the onion, garlic and ginger, stirring occasionally, over medium heat for 5 minutes. Add potatoes and cook for another 5 minutes.
2. Drain the liquid from the tuna, add the fish to the pan with vegetables, stir. Add 1 tsp. turmeric, bay leaves and some hot water.
3. Cover and simmer for 15 minutes. Remove the bay leaves and add the hand-crushed cardamom seeds.
4. Mash the resulting mass with a crush, season with salt, sugar, cinnamon, chili and the remaining turmeric. Roll 12 cutlets with wet hands.
5. Beat eggs lightly. Pour the breadcrumbs into a plate. Heat the vegetable oil vigorously in a saucepan. Dip the patties first in an egg, then in crackers and deep-fry them until golden brown, 4-5 minutes. Spread on paper towels to make the glass oil.