Brunei Cutlets

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

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)

Recipe

• 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.