Drain the oil from the tuna.

Boil and cool the potatoes completely.

In a pan take some oil and sautee onion, ginger, garlic, green chili, curry leaves, add the grated carrots, chopped beans, add the masala powders, salt, and mix well. cook for a couple of minutes. add the tuna pieces and mix well. Let the mixture cool down.

Mash the boiled potatoes to this and mix well.

Make them into any cutlet shapes of your choice.

Make a slurry with flour, salt, water, and egg whites and dip the cutlets in this and then crumb with bread crumbs.

This can be kept for freezing and can be used as in when needed for a couple of months.

Take from the freezer and deep fry in piping hot oil and serve hot with any dip of your choice