Spicy Tuna Cake
This spicy tuna cake kebab recipe is absolutely delightful, and especially perfect for Ramadan or when you have guests coming over
Ingredients
- 290 g Oil-packed Tuna* (x2 145g tins) drained
- 1 medium Red Onion finely chopped
- 2 Green Chillies finely chopped
- 1 tsp Ginger Garlic Paste
- 2 tsp Tandoori Masala
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Turmeric Powder
- ½ tsp Chilli Powder
- 10-15 g Coriander Leaves finely chopped
- 1 tbsp Lemon Juice
- 1 Egg
- 1 tbsp Plain Flour
- 2 tbsp Gram Flour
- 2 tbsp Cooking Oil for shallow frying
Instructions
- In a large mixing bowl, mix together all the tuna cake ingredients, except the cooking oil.290 g Oil-packed Tuna* (x2 145g tins), 1 medium Red Onion, 2 Green Chillies, 1 tsp Ginger Garlic Paste, 2 tsp Tandoori Masala, 1 tsp Coriander Powder, ½ tsp Cumin Powder, ½ tsp Turmeric Powder, 10-15 g Coriander Leaves , 1 tbsp Lemon Juice, 1 Egg, 1 tbsp Plain Flour, 2 tbsp Gram Flour, ½ tsp Chilli Powder
- Scoop a handful of the tuna mix (roughly 45g) and roll into a ball. Then use your hands to flatten it into thick patties. Repeat with the remaining tuna mix. This recipe should make about 9 patties.
- Heat cooking oil in a pan over medium heat. Shallow fry the tuna cakes for 3-5 minutes on each side until crispy and golden brown.2 tbsp Cooking Oil
- Garnish with chopped coriander leaves if you like, and serve warm with your favourite dipping sauce.
Notes
- Oil-packed tuna has more flavour and moisture, yielding juicier tuna cakes. You can still make this tuna cake recipe with brine-packed tuna, but it may turn out a little drier in texture and less "meaty".
- This recipe is suitable for freezing. You can prep ahead by mixing and shaping the tuna cakes, and place them on a lined tray to freeze uncovered for 1-2 hours until firm. Then transfer them into a freezer bag or an airtight container. These tuna cakes can be frozen for 2-3 months.