Tuna Cutlets by theworkingdapur
2 cans (170 gram ea) flaked light tuna
1 small onion chopped
1 sprig curry leaves (optional)
1 piece Rampe (Pandamus) (optional)
1 piece cinnamon
1/2 inch ginger root, crushed
2 tablespoons vegetable oil
4 mediums potatoes boiled, skinned and cut into pieces
2 eggs, beaten
Drain the two cans of tuna.
Heat the oil in a skillet (frying pan).
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.
Add salt, pepper and cardamom powder.
Add potatoes and mix well.