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Sri lankaFishSnack
Tuna Cutlets by theworkingdapur
Helen Pitlick
12 pieces
IntermediateCutlets is a Tea Time Food in Sri Lanka. Cutlets (made in to thick disc shapes) are great with rice & curry.
Total Steps
15
Ingredients
16
Tools Needed
2
Ingredients
- Oil
- bread crumbs
- 2 eggs, beaten
- 4 medium potatoes boiled, skinned and cut into pieces
- salt
- pepper
- cardamom powder(optional)
- 2 tablespoons vegetable oil
- 4 cloves garlic, crushed
- 0.5 inch ginger root, crushed
- 1 piece cinnamon
- 1 piece Rampe (Pandamus)(optional)
- 1 sprig curry leaves(optional)
- 1 green chili chopped
- 1 small onion chopped
- 2 cans flaked light tuna (170 gram ea)
Instructions
1
Step 1
Drain the two cans of tuna.
2
Step 2
Heat the oil in a skillet (frying pan).
3
Step 3
Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
4
Step 4
until tender
Cook until the onions are tender light brown.
5
Step 5
Add drained tuna, stir all together.
6
Step 6
a few minutes
Allow to cook for a few minutes.
7
Step 7
Add the drained tuna liquid.
8
Step 8
until dry
Stir and allow to cook until the liquid is dry.
9
Step 9
Add salt, pepper and cardamom powder.
10
Step 10
Stir until well mixed.
11
Step 11
Turn off heat.
12
Step 12
Add potatoes and mix well.
13
Step 13
Separate the mix and shape into small (2 inch diameter) balls or thick discs.
14
Step 14
Coat the balls with beaten egg and then with the toasted bread crumbs.
15
Step 15
until light brown
Deep fry in hot oil until light brown.
Tools & Equipment
skillet
deep fryer
Tags
Sri lankaFishSnackSeafood