RECIPES OF SRI LANKA

Ingredients

150 gm

1 small

1

1 sprig

1 piece

1 piece

1/2 inch

4 cloves

2 tbsp

4

2

Flaked light Tuna

Onion chopped

Green Chili chopped

Curry leaves (optional)

Rampe (optional)

Cinnamon

Ginger root (crushed)

Garlic (crushed)

Vegetable oil

Potatoes (medium) boiled, skinned and cut into pieces

Salt (adjust to taste)

Pepper (adjust to taste)

Cardamom powder (optional) (adjust to taste)

Eggs (beaten)

Bread crumbs (toasted & ground)

Oil

1. Drain the can of tuna
2. Heat the oil in a frying pan (skillet )
3. Add crushed ginger and garlic, stir, add onions, green chili, 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 into small (2 inch diameter) thick discs
14. Coat the balls with beaten egg and then with the toasted bread crumbs
15. Deep fry in hot oil until the crust is light brown