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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe from Sri Lanka 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 |
2 eggs, beaten |
toasted ground breadcrumbs |
oil (for deep frying) |
Directions:
1. Drain the two cans of tuna, keeping the liquid.
2. Heat the oil in a skillet.
3. Add crushed ginger and garlic. Stir and add onions, green chili, curry leaves, 1 piece of rampe (optional) and cinnamon.
4. Cook until the onions are tender and light brown.
5. Add drained tuna and stir. Cook for a few minutes. Add the drained tuna liquid and stir, cooking until dry.
6. Add salt, pepper and cardamom powder. Mix well. Turn off heat.
7. Add potatoes and mix well. Separate the mix and shape into small (2 inches diameter) balls of thick discs.
8. Coat the balls with beaten egg and then with the toasted bread crumbs.
9. Deep fry in hot oil until light brown.
10. Cutlets are great with rice and curry.
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