Brunei Cutlets Recipes
BRUNEI CUTLETS
These are nice little fish cakes. The green cardamon gives them a freshness and the chilli and ginger gives a bit of heat. Posted for ZWT#6
Provided by Tea Jenny
Categories Vegetable
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- - 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 Facts : Calories 362.8, Fat 11.2, SaturatedFat 2, Cholesterol 32.3, Sodium 47.8, Carbohydrate 41, Fiber 5.2, Sugar 3, Protein 24.7
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