Brunei Cutlets

Directions

1. 1
   - Drain the two cans of tuna.
2. 2
   - Heat the oil in a skillet (frying pan).
3. 3
   - Add crushed ginger and garlic, stir, add onions, green chili, curry leaves and cinnamon.
4. 4
   - Cook until the onions are tender light brown.
5. 5
   - Add drained tuna, stir all together.
6. 6
   - Allow to cook for a few minutes.
7. 7
   - Add the drained tuna liquid.
8. 8
   - Stir and allow to cook until the liquid is dry.
9. 9
   - Add salt, pepper and cardamom powder.
10. 10
    - Stir until well mixed.
11. 11
    - Turn off heat.
12. 12
    - Add potatoes and mix well.
13. 13
    - Separate the mix and shape in to small (2 inch diameter) balls or thick discs.
14. 14
    - Coat the balls with beaten egg and then with the toasted bread crumbs.
15. 15
    - Deep fry in hot oil until light brown.
16. 16
    - Cutlets (made in to thick disc shapes) are great with rice & curry.