Brunei Cutlets

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.