Sri Lankan Cutlets




Drain the tuna fish. Heat up the oil in a large frying pan, add the crushed garlic, stir and add the onion, green chilli, curry leaves, rampe and cinnamon.

Cook until the onion is tender and light brown. Add the tuna and stir all well together.

Allow to cook for a few minutes stirring from time to time. Add the drained tuna liquid, stir and allow to cook until the liquid evaporates completely.

Add salt, pepper and cardamom powder, stir until well mixed.

Turn off the heat. Add the potatoes and mix well (we made puree from the potatoes and then we added to the pan).

Separate the mix and shape into small ball or thick discs.

Coat the balls with beaten egg and then with breadcrumbs.

Deep fry in hot oil until golden brown.

Great with rice and curry (we served them with spicy sauces).