Masala Tuna Fish Cakes
Flavourful Indian fish cakes (a.k.a. Kerala fish cutlets) with ginger, chile, cilantro and turmeric. Inspired by my mother-in-law's recipe.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Servings: 8 fish cakes
- 1 1/2 cups mashed potato
- 1 6 oz can tuna drained
- 1 tbsp packed minced cilantro
- 1 tbsp packed finely grated ginger
- 1 thai green chile finely chopped
- 1 tbsp minced red onion or shallot
- 1/2 tsp ground turmeric
- 1/4 tsp ground cayenne
- 1 tsp kosher salt or to taste
- 1 large egg
- 1/2 cup breadcrumbs I used panko
- ghee or oil for frying
In a large bowl, stir together potato, tuna, cilantro, ginger, chile, onion, spices and salt, using a fork to thoroughly combine.
Taste and add more salt if needed. Once the is seasoning right, then use a fork to whisk in the egg.
Spread breadcrumbs on a plate. Scoop mixture by 1/4-cupfuls and flatten into 1/2"-thick circles between your palms to make cakes. One at a time, place cakes on the breadcrumbs to coat the bottom, then use a spatula to carefully flip to coat the other top. Transfer fish cakes to another plate and chill 1 hour.
Heat 2 tbsp of ghee or oil in a large skillet (cast iron is ideal) over medium heat. When shimmering hot, carefully slide in half of the fish cakes. Don't crowd them by doing all in one batch, you need space to maneuver a spatula to flip them. Cook about 6 minutes, flipping once halfway through, reducing heat if browning to quickly.