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

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, Rampe 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. - Seperate 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.

- Cutlets (made in to thick disc shapes) are great with rice & curry.

Bismilah