CUTLETS INGREDIENTS

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.

If you want to download or print this recipe, please use text file

Back to Food & Drink Page