Super Stock

updated by Ruhunaa

Sri Lankan Cutlet Recipe


THE MIX

  • 2 x 170 g flaked light Tuna
  • 1 small Onion chopped
  • 1 green Chili chopped
  • 1 sprig curry leaves (optional)
  • 1 piece Rampe (optional)
  • 1 piece Cinnamon
  • 1/2 inch Ginger root (crushed)
  • 4 cloves Garlic (crushed)
  • 2 tbs Vegetable oil
  • Salt, Pepper and Cardamom powder (optional) to taste.
  • 4 medium Potatoes boiled, skinned and cut into pieces.

THE COATING

  • Two Eggs (beaten)
  • Toasted bread crumbs (ground)
  • Oil for deep frying

METHOD:

  • 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, Rampe 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.
  • Seperate 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 the crust is light brown.
  • Cutlets (made in to thick disc shapes) are great with rice & curry.
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March 16, 2009 - Posted by | Uncategorized

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