Cutlets

Ingredients

• 2 (170 g)  flaked light chunk tuna in water
• 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
• cardamom powder (optional)
• 4 medium potatoes, boiled, peeled and cut into pieces

The Coating

• 2 eggs, beaten
• toasted ground breadcrumbs
• oil (for deep frying)

Directions

1. 1

   Drain the two cans of tuna, keeping the liquid.

2. 2

   Heat the oil in a skillet.

3. 3

   Add crushed ginger and garlic. Stir and add onions, green chili, curry leaves, 1 piece of rampe (optional) and cinnamon.

4. 4

   Cook until the onions are tender and light brown.

5. 5

   Add drained tuna and stir. Cook for a few minutes. Add the drained tuna liquid and stir, cooking until dry.

6. 6

   Add salt, pepper and cardamom powder. Mix well. Turn off heat.

7. 7

   Add potatoes and mix well. Separate the mix and shape into small (2 inches diameter) balls of thick discs.

8. 8

   Coat the balls with beaten egg and then with the toasted bread crumbs.

9. 9

   Deep fry in hot oil until light brown.

10. 10

    Cutlets are great with rice and curry.