Brunei Cutlets

Brunei Cutlets

Ingredients

-       2 x 170 g flaked light Tuna

-       1 small Onion chopped

-       1 green Chili chopped

-       1 sprig curry leaves (optional)

-       1 piece Rampe (Pandamus) (optional)

-       1 piece Cinnamon

-       1/2 inch Ginger root (crushed)

-       4 cloves Garlic (crushed)

-       2 tbs Vegetable oil

-       Salt, Pepper and Cardamom powder (optional) to taste.

-       4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING:

-       Two Eggs (beaten)

-       Toasted bread crumbs (grounded)

Oil for deep frying

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, Rampe 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.

-       Seperate 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.