Brunei Cutlets

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READY IN: 1hr
SERVES: 4-6
YIELD: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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