Sri Lankan 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.