Brunei Cutlets
Ingredients
- 2 (170 g) flaked light tuna ⓘ
- 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 and Cardamom powder (optional) ⓘ
- 4 medium potatoes, boiled skinned and cut into pieces ⓘ
- two egg (beaten) ⓘ
- toasted breadcrumbs (grounded) ⓘ
- oil (for deep frying) ⓘ
Instructions
- - 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 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.
- - Separate 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 light brown.
- - Cutlets (made in to thick disc shapes) are great with rice & curry.
Nutrition & Diet Analysis (per serving)
970
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).