Scrumptious Kerala Fish Patties

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.

• Ready In: 30 mins
• Yields: 8 patties

Ingredients

• 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

Directions

1. Drain and flake the tuna.
2. Mix together the ground cumin, coriander, turmeric and chile powder.
3. 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.
4. Remove fish and place in a medium sized bowl.
5. Add a little more oil to the skillet and then saute the onions till golden brown.
6. Add the ginger and garlic and saute a couple of minutes more.
7. 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.
8. Add this spicy onion mixture, along with the mashed potatoes and cooked green peas, to the fish in the bowl, and mix well.
9. Do not add too much potato, just enough to bind the fish.
10. 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.
11. You can do the egg-bread crumbling procedure just once, but doing it twice makes for crunchier patties.
12. Saute patties in hot coconut oil until brown on all sides.
13. Drain on paper towels and serve.