Tuna Curry Fish Cakes
Over a year ago
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Ingredients
- 4oz Powdered Potato
- 450ml Coconut Milk
- 1 Egg Seperated
- 1 Small red onion. finely chopped
- 1 or 2 Garlic cloves crushed or finely chopped
- 1tbs Vegetable oil
- 2 tsp Chopped mint leaves
- 1tsp Curry powder
- 2tsp Fish sauce
- 450g Tuna (Drained)
- Fresh breadcrumbs
- Butter or Oil for frying
Accompaniment
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Description
Easy to make and delicious to eat.
Method
-
1
Make up the potato in a large bowl as per instructions with your brand, using coconut milk instead of water, then add the egg yoke.
In a large saucepan gently sweat the chopped onion and garlic without browning for 10 min. Add the mint leaves, curry powder, fish sauce, and cook gently for 2 minutes.
Then add the broken down tuna chunks and mix thoroughly.
Heat through gently to infuse the flavours.
Remove from heat and combine the tuna mix with the potato, and mix to combine thoroughly.
Chill for 30min.
Use a round pastry cutter to mould the cakes to shape.
Mix the egg white with a little salt and brush over the moulded cakes then coat in the bread crumbs. They are now ready to shallow fry gently in the butter for 5/10 min, until they are golden and heated through.
This recipe makes 8, using 3” cutter and are suitable for freezing. They can be cooked from frozen.
Chef's Tips
Serve with crispy salad, or peas and new potatoes.
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