Tuna Cakes/ Tuna Patties
Tuna cakes or tuna patties are small fishcakes made with tinned tuna and combined with onions, garlic, herbs, and spices, to become mouth watering and irresistible!
Ingredients
- 145 grams of tinned tuna (1 tin) drained of oil or spring water
- 2 large potatoes, peeled, boiled and mashed
- 1/2 tsp red chilli powder to taste
- 1/2 tsp salt to taste
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp chaat masala optional, but recommended
- 1/2 onion, finely chopped
- 3 tbsp fresh coriander, finely chopped
- 1-2 green finger chillies, finely chopped to taste
- 1 egg beaten
- 1 litre vegetable oil for frying
Instructions
- 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.
- 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.
- 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. )
- 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).
- Dip the patties in the beaten 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).
- Serve with a mint chutney (or ketchup for the kids!) and enjoy.
