Tuna cakes/ Tuna patties, spicy with a slight crunch

Introduction

Tuna cakes or tuna patties are small fishcakes made with tinned tuna (do not be fooled by how humble this sounds) and then combined ingredients such as onions and spices, to become mouth watering and irresistible! They are so easy to prepare, incredible versatile in how you serve them. You could make them as a starter for a dinner party or even as a main meal, you could put them in a pitta pocket and serve with salad.

Tuna patties are simple and quick to prepare, making them a convenient option for busy weeknights or when you’re short on time. They require minimal ingredients and can be ready in under 30 minutes.

As tinned tuna is very affordable, this makes these making these patties a great budget-friendly meal. I love the crunch of the onion in this recipe. It contrasts really well against the soft potato and tuna.

Tuna cakes can be made in advance and stored in the refrigerator or freezer for later use. They are ideal for advance meal prep and can be enjoyed as a quick starter or meal throughout the week.

My take on tuna cakes

My recipe for fried tuna patties is without breadcrumbs. I used tinned tuna, which I drain of oil/water for a healthier edge. I personally prefer to get the tinned tuna in spring water rather than oil, but it is really up to your personal preference. You should get around 13 patties, if you are wanting to make this is as a starter for a dinner party, the recipe scales up very well. Just double the ingredients below.

I really like that these tune cakes as they are a surprising fusion dish of East meets West. Tuna is not a common ingredient in Pakistani cuisine, however the spicing it makes it a surprising and an interesting dish to enjoy and discuss at your dinner party! Tuna absorbs the spices very well and quickly.

I first made these when newly married, and I wasn’t very practiced in deep frying. I did not get the oil in my wok hot enough, and the patties disintegrated and became mushy! Lesson learned, always make sure the oil is piping hot to avoid my mishap.

Make sure that the patties you form are as firm as possible. You don’t want improper patties, which could fall apart. The egg does help them bind, but in addition, letting them sit in the fridge before frying will also help them keep their form upon frying.

The frying of the tuna cakes in egg means they have a slightly crispy texture when you bite into them, and in addition, they are lovely and soft in the centre, with a slight crunch from the onions. As the patties are deep fried, I let the them drain off on a plate covered with kitchen paper. This allows any excess oil to drain off before serving. Then you are good to go, plate up and serve!

Tuna cakes as a Ramadan starter

These patties are also a great starter to prepare in advance for Ramadan (Islamic month of fasting). You can complete the first three steps of the recipe and then freeze them until you the day you want to cook them. Deep fry them from frozen. Make sure the oil is piping hot, once you add the patties, turn the heat down slightly and fry the patties for around 5 minutes on each side or until you are sure they are cooked through. You want to make sure that the middle of the tuna cakes are fully cooked through and not frozen. Serve them with some matar pilau and chutney, what a comforting meal!

See my video on Instagram or TikTok to see how to make this dish!

Ingredients

Feeds: 4 (approximately 12-13 patties)

Time: 15 minutes preparation, 10 minutes frying

• 1 tin of tuna (drained of oil/ water)
• 2 large potatoes- peeled, boiled and mashed.
• 1/2 of teaspoon red chilli powder (to taste)
• 1/2 of teaspoon salt
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of garam masala powder
• 1/2 teaspoon of chaat masala (optional, but recommended)
• 1/2 an onion, finely chopped
• 3 tablespoons of fresh coriander, finely chopped
• 1-2 green finger chillies (to taste)
• 1 egg, beaten
• vegetable oil for frying in wok

Method

1. Put the mashed potatoes, tuna, chilli powder, salt, cumin seeds, garam masala, (chaat masala if using), onion, fresh coriander and green chillies in a bowl and mix thoroughly.

2. Take a generous heaped tablespoon of the filling and roll into patties in the palms of your hand and put on a tray. You should get around 12-13 patties depending on the size of your patties. You can adjust the size to your preference.

3. Let the patties rest in the fridge for at least 2 hours before you want to fry them. This will help them keep their shape upon frying.

(If you wanted to freeze the patties, this is a good point to do so. Separate the patties with baking paper so they do not freeze stuck together. )

4. Heat vegetable oil in a wok, the oil needs to be very hot before you start to fry (otherwise you risk the patties becoming mushy).

5. Whisk the egg in a bowl, then dip the patties in the egg and put them straight into the wok to fry. Turn the heat down slightly once the patties have been added. You should be able fry a few at the same time, flip them over after 3-4 minutes. They don’t take long to cook. Once golden brown they are done.

(If frying from frozen, you will need to increase the frying time by at least 1-2 minutes on each side).

6. Serve with a mint chutney (or ketchup for the kids!)