Brunei Cutlets

Ingredients
THE COATING:
 * 2 x 170 g flaked light Tuna
 * 1 small Onion chopped
 * 1 green chile 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.
 * Two eggs (beaten)
 * Toasted bread crumbs (grounded)
 * oil for deep frying

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 chile, curry leaves, Rampe 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.