Brunei Cutlets - cooking recipe

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)

Preparation

- 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.