Curried Tuna Fish Cakes

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, curried tuna fish cakes. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Curried Tuna Fish Cakes. Transfer onion mixture to potato with tuna, mayonnaise, rind and parsley. Place breadcrumbs in a shallow dish. Traditional tuna cakes or tuna patties rely on breadcrumbs to hold together.

Curried Tuna Fish Cakes is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Curried Tuna Fish Cakes is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook curried tuna fish cakes using 10 ingredients and 7 steps. Here is how you cook that.

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The ingredients needed to make Curried Tuna Fish Cakes:
  1. Make ready 112 g tin of tuna in spring water, drained,
  2. Prepare 1 large pre cooked jacket potato (approx 360g), skin on,
  3. Get 1 small egg, beaten,
  4. Take 1 tbsp light mayo,
  5. Make ready 2 heaped tbsp golden breadcrumbs,
  6. Take 1 and a half tsp hot curry powder,
  7. Get 1⁄4 tsp cumin,
  8. Take 1⁄2 tsp red chilli flakes,
  9. Prepare Salt and pepper to season
  10. Get Frylight or cooking oil to cook the fishcakes

Place tuna in a mesh strainer, run a little water over it then press firmly with the back of a spoon to get the liquid out. When the tuna is squeezed dry, the seasonings stick better to it and doesn't have too much of a fishy taste. When it comes to canned fish, unless it's flavoured or in a delicious oil (like the tuna is), I need to spruce it up. The same stands for expensive canned salmon.

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Steps to make Curried Tuna Fish Cakes:
  1. In a medium mixing bowl add the tuna and curry powder, cumin and chilli flakes. Mix together.
  2. Next add the cooked potato and using a knife roughly chop it up inside the bowl and then season with salt and pepper.
  3. Using a potato masher, combine all of the ingredients, then add the mayonnaise and mix together further.
  4. Using your hands take portions of the mix and shape into balls and gently squeeze the mixture in your hands to compact it so it's not flakey. Once portioned out, gently flatten and shape them into patties.
  5. Heat a large frying pan over medium heat and add a few sprays of Frylight or around 1tbsp of cooking oil.
  6. While the pan heats up, dip each pattie into egg so both sides are covered and then dredge in the breadcrumbs so they are evenly coated.
  7. Once the pan is nice and hot, add the fishcakes and gently fry on both sides, turning when necessary for 4-5 minutes until golden brown.

When it comes to canned fish, unless it's flavoured or in a delicious oil (like the tuna is), I need to spruce it up. The same stands for expensive canned salmon. My favourite way of jazzing up canned tuna is in my curried tuna patties which may or may not be one of my all-time favourite recipes ever posted here. Tuna and Potato Patties, or tuna fish cakes, are the ideal last minute appetizer that use leftover mashed potatoes and some good old canned tuna. The addition of garlic and spring onions bring so much flavour.

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