Crispy Tuna Cakes

Credit: Zara Verghese (simplyscrumptious)

Quantity: 10 tuna cakes

Ingredients

• tuna 1 large can

• ginger

• garlic 3

• onion 1

• green chilly 1

• curry leaf 1 branch

• turmeric

• chilly powder

• salt

• pepper

• 6 baby potatoes

• 2 eggs

• breadcrumbs

Method:

Step 1: Boil your baby potatoes until they are soft but keep their shape and are able to be mashed with a fork

Step 2: Chop the ginger, garlic, onion, green chilly and curry leafs finely

Step 3: Put oil on your pan and sauté the chopped ingredients. Add in the turmeric, chilly powder, salt and pepper to your taste

Step 4: Strain the water from your can of tuna before adding it into the pan

Step 5: Make sure that you break up the tuna and mix it in with your other ingredients. You can add salt and pepper as you go depending on the flavour

Step 6: Then get your potatoes and use your fork to break them up. They should not form a puree or classic mashed potatoes, it should be a chunky mixture.

Step 7: Bit by bit add the potatoes into the tuna mixture. Do not mix it perfectly there should still be chunks of potatoes.

Step 8: Crack your 2 eggs into the bowl and lightly whisk them. Pour your breadcrumbs onto a plate for the rolling of the cutlets happens

Step 9: For a healthier fish cake you can shallow fry the cakes. Get around 2 tablespoons of the mixture and roll it into a ball and then flatten them slightly.

Step 10: Cover them in the egg mixture and immediately coat them in the bread crumbs and set them aside

Step 11: Now shallow fry the fish cake. It will be crispy and ready when the fish cakes have a brown slightly gold look like in the image bellow:

Step 12: Enjoy them with your family and friends as a snack, entree or even main course.

In this image i have served them with homemade sweet chilli mayo but it goes well with anything or even solo!