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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are nice little fish cakes. The green cardamon gives them a freshness and the chilli and ginger gives a bit of heat. 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) |
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 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. - Separate 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.
16. - Cutlets (made in to thick disc shapes) are great with rice & curry.
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