Author Notes
These crispy, light and aromatic tuna cakes are a perfect side dish... Fish cakes can be done in so many ways, so here's my take on it...They're simple yet pack a slight punch with beautiful Indian influences... Super easy and definitely made to impress your guests! —Anjalina
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Ingredients
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2
cans tuna, drained
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1
medium potato, cubed, boiled and mashed
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1
onion, finely chopped
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2
cloves garlic, crushed
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1
small piece ginger, finely grated
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2 teaspoons
coriander powder
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1.5 teaspoons
cumin powder
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half
lemon, juiced
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1
green chilli finely chopped
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1 bunch
fresh coriander, finely chopped
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1-2 cups
panko breadcrumbs
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1
egg, beaten
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salt and pepper to taste
Directions
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Heat oil in a frying pan and saute the onions until soft and golden. Add the garlic and ginger and cook for another 1-2 minutes.
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Add the spices and fry until you can smell the aromas. Add the drained tuna and mix it in allowing it heat up gently.
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Put the tuna mixture in with the mashed potatoes and mix well.
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Add the lemon juice, fresh coriander and green chillies, if using, and mix thoroughly.
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Taste the mixture at this point, it should be tangy from the lemon and perfumed with coriander. Adjust if required along with seasoning.
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Roll and flatten into patties, coat in beaten egg and roll in breadcrumbs.
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Shallow Fry in oil until evenly golden brown.
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