INGREDIENTS 2 cans of tuna (solid pack/chunks) 1 tbsp of ginger paste 1 tbsp of garlic paste 3 medium-sized boiled potatoes 1 egg 1/2 cup fried onions (brown and crisp) 1 tsp cumin powder 1 tsp coriander powder 1/2 cup finely chopped assortment of herbs (coriander - mint or parsley - dill) Salt according to taste 1 tbsp of lime juice 1/2 tsp chilli flakes ghee to shallow-fry the kababs METHOD 1. Drain out the liquid in which the Tuna is immersed and place the Tuna in a mixing bowl. 2. Mash the boiled potatoes and add the remaining ingredients gradually. 3. Combine all the ingredients well and form 12 balls.Heat the ghee in a skillet and flatten out each ball on your palms to shape it like a patty. 4. Shallow-fry both sides of the kababs on medium flame until it turns brown. DIPA's tip: Add a pinch of nutmeg powder to enhance the flavour of the kababs while combining the ingredients. Serve the kebabs with lime wedges and mint-corriander Chutney. Take equal quantities of fresh mint and coriander leaves and place in a blender to obtain a smooth paste. Add a dash of lime juice and salt to taste.
