So this is what is called a store-cupboard recipe. You will find everything - except perhaps the can of tuna - in your fridge or kitchen. In quite a first for me, I did not follow a recipe. Although Lalitha had given Suchita and me a hands-on tutorial a few months ago, I had to rely on memory (not brilliant at the best of times) to remember the basics of making
The good news: they came out really good.
1 can tuna, drained and water/ brine reserved (about 130g drained weight)
2 slices bread, soaked in the tuna liquid and squeezed out
4 medium potatoes, boiled and mashed
6 cloves garlic, finely chopped
1 medium onion, finely chopped
12 capers, finely chopped (optional)
Juice of half a lime
Small bunch coriander, finely chopped
Salt and pepper to taste
1 egg, beaten lightly
Oil for frying
Mix together all the ingredients except for the egg, breadcrumbs and oil for frying.
There is no (raw) egg in this mixture, so you can and must taste it as you go along. I love the fresh punch of lime juice, but of course how much you add is up to you. Salt is the make-or-break ingredient, so do make sure your mixture is adequately salted.
At this stage, this recipe may be used as a sandwich filling - and a very nice one it will be too.
If you get past eating the mixture, shape into small shammi-kabab like balls, dip each one first in the beaten egg, then into the breadcrumbs, and fry to goldenness. Enjoy!