Brunei: Brunei Cutlets

I've been keeping fresh ginger on hand lately because I've been drinking a lot of ginger tea. It made me realize that I don't use ginger in my cooking nearly enough. Like cilantro, it adds an entire new dimension of flavor to a dish.

With a great combination of unique flavors including ginger, cinnamon, and curry, these tasty little "cutlets" were the perfect return to ethnic cooking after my month-long hiatus.

Ingredients:

2 6 oz. cans of tuna

4 garlic cloves, crushed or finely chopped

Approximately 1/2 inch fresh ginger root, crushed or finely chopped

1 small onion, chopped

1 green chile pepper, finely chopped

Olive or vegetable oil, for sautéing 

1 tsp. ground cinnamon

1 tsp. curry powder

Salt and pepper

3 potatoes, boiled and cut into 1/2 inch cubes

2 eggs, beaten

Unseasoned breadcrumbs

Oil for deep frying (I used canola)

Step 1: Drain tuna and reserve liquid. Set aside.

Step 2: Heat olive oil and sauté ginger and garlic for 1-2 minutes. Add onions, pepper, curry powder, and cinnamon, and continue to sauté until onions are golden brown.

Step 3: Add drained tuna and cook for 2 more minutes.

Step 4: Add the reserved liquid from the tuna to the pan and cook until the liquid is gone.

Step 5: Remove from heat and stir in potatoes.

Step 6: Salt and pepper to taste.

Step 7: Form the mixture into balls, approximately 2 inches in diameter. It's okay to mash some of the potatoes with your hands as you go.. it will help hold it together.

Step 8: Dip in beaten eggs and coat with bread crumbs.

Step 9: Deep fry until golden brown.