Prep 15 mins
Cook 15 mins
I devoured these delicious fish patties on a recent trip to India. I like them spicey hot, but you can add less of the chile powder and fresh chiles if you prefer. They team well with my Delhi Potatoes (Delhi Potatoes), a fresh green salad, and an Indian chutney of your choice. Adapted from a recipe by Madhumita Das.
- 1 (15 ounce) can tuna fish
- 1 (7 ounce) can tuna fish
- 2 small potatoes, boiled and mashed
- 1⁄2 cup cooked green peas
- 1 -2 tablespoon coconut oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon pure ground red chili powder (not the chili spice mix)
- 2 medium onions, finely chopped
- 1 inch ginger, finely chopped
- 4 cloves garlic, finely minced
- 1 teaspoon garam masala
- 2 teaspoons tomato paste (optional)
- 2 -3 tablespoons fresh cilantro, finely chopped
- 3 green chilies, finely chopped (and seeded if desired)
- salt, to taste
- 2 eggs, beaten well
- 2 -3 cups breadcrumbs
- coconut oil or other vegetable oil, for shallow frying
- Drain and flake the tuna.
- Mix together the ground cumin, coriander, turmeric and chile powder.
- Heat a tablespoon of oil in a skillet and fry the fish for about 5 minutes, along with one teaspoon of the blended spices, until no liquid remains.
- Remove fish and place in a medium sized bowl.
- Add a little more oil to the skillet and then saute the onions till golden brown.
- Add the ginger and garlic and saute a couple of minutes more.
- Add the rest of the spice mix and saute a little longer, then add the tomato paste, cilantro, green chiles and garam masala and heat through.
- Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well.
- Do not add too much potato, just enough to bind the fish.
- Shape into patties, then dip into the beaten eggs, then in the bread crumbs placed in a shallow bowl, into the egg once again, followed again by the bread crumbs.
- You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties.
- Saute patties in hot coconut oil until brown on all sides.
- Drain on paper towels and serve.
I had friends round for an Indian meal and these were definitely the best thing out of the whole banquet. And also the easiest to make (I hadn't realised Indian cooking was so labour intensive). They were delicious hot, but even better cold. (So would be brilliant for picnics or cold buffets). I'm a bit of a wimp when it comes to chillis so only used one, and instead of making what must be 8 huge patties I made about 16 smaller ones.
Was good....but I thought it needed more chillies as I like it spicy...but definitly would make it again with more spice....
Very tasty Daydream!! I followed the recipe as written except that I used a heaped teaspoon of red chili flakes rather than the powder and I made the patties small, appetizer size. Definitely a make again recipe!!