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    You are in: Home / Recipes / Brunei Cutlets Recipe
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    Brunei Cutlets

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Tea Jenny's Note:

    These are nice little fish cakes. The green cardamon gives them a freshness and the chilli and ginger gives a bit of heat. Posted for ZWT#6

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    Ingredients:

    Serves: 4-6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      - Drain the two cans of tuna.
    2. 2
      - Heat the oil in a skillet (frying pan).
    3. 3
      - Add crushed ginger and garlic, stir, add onions, green chili, curry leaves and cinnamon.
    4. 4
      - Cook until the onions are tender light brown.
    5. 5
      - Add drained tuna, stir all together.
    6. 6
      - Allow to cook for a few minutes.
    7. 7
      - Add the drained tuna liquid.
    8. 8
      - Stir and allow to cook until the liquid is dry.
    9. 9
      - Add salt, pepper and cardamom powder.
    10. 10
      - Stir until well mixed.
    11. 11
      - Turn off heat.
    12. 12
      - Add potatoes and mix well.
    13. 13
      - Separate the mix and shape in to small (2 inch diameter) balls or thick discs.
    14. 14
      - Coat the balls with beaten egg and then with the toasted bread crumbs.
    15. 15
      - Deep fry in hot oil until light brown.
    16. 16
      - Cutlets (made in to thick disc shapes) are great with rice & curry.

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    Ratings & Reviews:

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    Nutritional Facts for Brunei Cutlets

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 362.8
     
    Calories from Fat 100
    27%
    Total Fat 11.2 g
    17%
    Saturated Fat 2.0 g
    10%
    Cholesterol 32.3 mg
    10%
    Sodium 47.7 mg
    1%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 5.1 g
    20%
    Sugars 3.0 g
    12%
    Protein 24.7 g
    49%

    The following items or measurements are not included:

    cinnamon

    gingerroot

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