MASALA TUNA FISH CAKES
Flavourful Indian fish cakes (a.k.a. Kerala fish cutlets) with ginger, chile, cilantro and turmeric. Inspired by my mother-in-law's recipe.
Provided by Jennifer Pallian BSc, RD
Categories Lunch
Time 16m
Number Of Ingredients 12
Steps:
- In a large bowl, stir together potato, tuna, cilantro, ginger, chile, onion, spices and salt, using a fork to thoroughly combine.
- Taste and add more salt if needed. Once the is seasoning right, then use a fork to whisk in the egg.
- Spread breadcrumbs on a plate. Scoop mixture by 1/4-cupfuls and flatten into 1/2"-thick circles between your palms to make cakes. One at a time, place cakes on the breadcrumbs to coat the bottom, then use a spatula to carefully flip to coat the other top. Transfer fish cakes to another plate and chill 1 hour.
- Heat 2 tbsp of ghee or oil in a large skillet (cast iron is ideal) over medium heat. When shimmering hot, carefully slide in half of the fish cakes. Don't crowd them by doing all in one batch, you need space to maneuver a spatula to flip them. Cook about 6 minutes, flipping once halfway through, reducing heat if browning to quickly.
INDIAN-SPICED FISH CAKES
Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
- In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.
Nutrition Facts : Calories 551 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.43 milligram of sodium
INDIAN INSPIRED FISH CAKES
Delicious Fish Cakes using Arctic Char combined with Indian Spices for a light lunch/dinner or appetizer!
Provided by Soni Sinha
Categories Appetizer, Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
- Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
- In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
- Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.
SPICY THAI FISH CAKES
Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!
Provided by PetsRus
Categories Lunch/Snacks
Time 17m
Yield 12-16 cakes
Number Of Ingredients 9
Steps:
- Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
- Remove from the food-processor bowl to another dish.
- Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
- Leave them in the fridge, covered, to firm up for an hour or more.
- When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
- Drain on paper kitchen towel.
- Serve with a Thai dipping sauce**There several recipes on the site.
SPICY CANNED TUNA FISH CAKES
A simple and yummy recipe to use up the canned tuna you have in your pantry along with other simple ingredients. Serve with Sriracha-mayo, and freshly cut limes.
Provided by Matthew Francis
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
- Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
- Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 16.3 g, Cholesterol 95.6 mg, Fat 12.6 g, Fiber 1.4 g, Protein 33.5 g, SaturatedFat 2.2 g, Sodium 466.6 mg, Sugar 1.9 g
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