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THE MIX
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (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 (ground)
Oil for deep frying
METHOD:
~ 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 the crust is light brown.
~ Cutlets (made in to thick disc shapes) are great with rice & curry.
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (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 (ground)
Oil for deep frying
METHOD:
~ 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 the crust is light brown.
~ Cutlets (made in to thick disc shapes) are great with rice & curry.
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