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Message: <blockquote data-quote="jop" data-source="post: 2606291" data-attributes="member: 53758">Sri Lankan CutletsIngredients:2 x 170 g flaked light Tuna1 small Onion chopped1 green Chili chopped1 sprig curry leaves (optional)1 piece Rampe (Pandamus) (optional)1 piece Cinnamon1/2 inch Ginger root (crushed)4 cloves Garlic (crushed)2 tbs Vegetable oilSalt, Pepper and Cardamom powder (optional) to taste.4 medium Potatoes boiled, skinned and cut into pieces.THE COATING:Two Eggs (beaten)Toasted bread crumbs (grounded)Oil for deep fryingDirections:- 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 light brown.- Cutlets (made in to thick disc shapes) are great with rice & curry.</blockquote>

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