Sri Lankan Style Cutlets

Ingredients:

2 x 170 g flaked light Tuna 
1 small Onion chopped 
1 green Chili chopped 
1 sprig curry leaves (optional) 
1 piece Rampe (Pandamus) (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 (grounded) 
Oil for deep frying 

Directions:

- 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.