Masala Tuna Fish Cakes Recipes

MASALA TUNA FISH CAKES

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.

FISH CUTLET | INDIAN FISH CAKES | FISH CUTLET KERALA VIDEO

Steps:

• Heat oil in a pan over medium-high heat. Add onions, ginger, green chilies and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions start to brown. Add ground turmeric. Fry, stirring, for a few seconds.
• Add drained tuna. Sauté, stirring occasionally, for 2-3 minutes. Add ground black pepper and heat through. Remove from heat. Leave to cool.
• Add potatoes and garam masala to the cooled tuna mixture. Season with salt. Make 26 small balls out of the mixture and press down lightly to form round or oval shaped patties or cakes. Set aside.
• Place eggs and breadcrumbs in two separate bowls. Dip each cake or cutlet in the egg and then roll in breadcrumbs.
• Meanwhile heat oil for deep frying in a large pan over medium-high heat. Add cutlets (in batches) to the hot oil and deep fry. Flip over to cook both sides. When the cutlets turn golden, remove them from oil with a slotted spoon, and drain on an absorbent towel. Serve with onion salad (challas) and ketchup.

SPICY CANNED TUNA FISH CAKES

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.

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

TUNA & SWEETCORN FISH CAKES

Steps:

• Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.
• Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
• Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches - keep warm in a low oven. Serve with extra mayonnaise and salad leaves.