CUTLETS INGREDIENTS:

THE MIX:

2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (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

METHOD: 
  - 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.

..Recipes for Some Sri Lankan Delights: Courtesy of Lakmali Hewa..