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Indian Style Tuna Fishcakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This one is a great versatile store cupboard dish, freezes and reheats well and can be adapted to any course or even mini munchies. (For freezing, stop before coating in breadcrumbs, then open freeze and bung into bags). Every aunty in my family worth her wooden spoon has this stashed in the freezer!

This one is a great versatile store cupboard dish, freezes and reheats well and can be adapted to any course or even mini munchies. (For freezing, stop before coating in breadcrumbs, then open freeze and bung into bags). Every aunty in my family worth her wooden spoon has this stashed in the freezer!

Ingredients

Serves: 2

Metric Cups
  • 1 can canned tuna (drained)
  • 1 medium potato (cubed boiled and mashed)
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2½ centimetres piece of fresh root ginger (finely chopped or crushed)
  • 2 teaspoons ground coriander
  • 1½ teaspoons ground cumin (or garam masala)
  • ½ lemon (juiced)
  • 1 green chilli (deseeded and finely chopped)
  • 1 bunch fresh coriander (finely chopped)
  • 1 pinch of salt
  • 1 pinch of pepper
  • breadcrumbs
  • 1 medium egg (beaten)
  • oil (for frying)
  • 1 can canned tuna (drained)
  • 1 medium potato (cubed boiled and mashed)
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • ⅞ inch piece of fresh gingerroot (finely chopped or crushed)
  • 2 teaspoons ground coriander
  • 1½ teaspoons ground cumin (or garam masala)
  • ½ lemon (juiced)
  • 1 green chile (deseeded and finely chopped)
  • 1 bunch cilantro (finely chopped)
  • 1 pinch of salt
  • 1 pinch of pepper
  • breadcrumbs
  • 1 medium egg (beaten)
  • oil (for frying)

Method

Indian Style Tuna Fishcakes is a community recipe submitted by cmdsmith and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oil in a frying pan and saute the onions until soft and golden. Add the garlic and ginger and cook for a minute until aromas are released.
  • Add the spices and fry until you can really smell them. Bung in the tuna and mix it in letting it heat up gently.
  • Put the tuna mixture in with the mashed potatoes and mix well.
  • Add the lemon juice, fresh coriander and green chillies, if using, and mix thoroughly. Taste the mixture at this point, it should be tangy from the lemon and perfumed with coriander. Adjust if required along with seasoning.
  • Roll into patties, coat in beaten egg and roll in breadcrumbs. Can even be double coated which gives a fantastic crunch.
  • Fry in oil until evenly golden brown.
  • Heat oil in a frying pan and saute the onions until soft and golden. Add the garlic and ginger and cook for a minute until aromas are released.
  • Add the spices and fry until you can really smell them. Bung in the tuna and mix it in letting it heat up gently.
  • Put the tuna mixture in with the mashed potatoes and mix well.
  • Add the lemon juice, cilantro and green chillies, if using, and mix thoroughly. Taste the mixture at this point, it should be tangy from the lemon and perfumed with coriander. Adjust if required along with seasoning.
  • Roll into patties, coat in beaten egg and roll in breadcrumbs. Can even be double coated which gives a fantastic crunch.
  • Fry in oil until evenly golden brown.
  • Additional Information

    This is fantastic served with a coriander and/or mint raita. Blitz the herbs in a blender with some yoghurt, add seasoning. This gives a runnier sauce or just stir chopped herbs into the yoghurt. A tomato salad dressed with a little red wine vinegar, salt and pepper is all thats needed.

    This is fantastic served with a coriander and/or mint raita. Blitz the herbs in a blender with some yoghurt, add seasoning. This gives a runnier sauce or just stir chopped herbs into the yoghurt. A tomato salad dressed with a little red wine vinegar, salt and pepper is all thats needed.

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