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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. Posted for ZWT#6”
READY IN:
1hr
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

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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