Brunei Cutlets

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

• Ready In: 1 hr
• Serves: 4-6
• Yields: 4-6

Ingredients

• 2 (170 g)  flaked light tuna
• 1  small onion, chopped
• 1  green chili pepper, chopped
• 1  sprig curry leaf (optional)
• 1  piece cinnamon
• 1⁄2 inch gingerroot (crushed)
• 4  garlic cloves (crushed)
• 2  tablespoons  vegetable oil
•  salt, Pepper and Cardamom powder (optional)
• 4  medium potatoes, boiled skinned and cut into pieces
•  two egg (beaten)
•  toasted  breadcrumbs (grounded)
•  oil (for deep frying)

Directions

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