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Main Ingredients | Tuna fish (canned), Potatoes |
Cuisine | Thai |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Tuna Fish Cakes
- 1 Tuna fish (canned)
- 2-3 medium Potatoes boiled, peeled and grated
- 2 Spring onions with greens
- for shallow frying Oil 1 teaspoon +
- 6-7 Garlic cloves chopped
- to taste Salt
- to taste Crushed black peppercorns
- 1½ teaspoons Fish sauce
- 1 Fresh red chilli
- Lemon juice of ½ lemon
- 1 Egg
- ¼ cup Fresh coriander leaves chopped
Method
- Finely chop spring onion bulbs. Reserve one stalk of the greens.
- Heat 1 teaspoon oil in a non-stick pan. Add spring onion bulbs and saute well.
- Add garlic, mix and saute till onions turn translucent.
- Take tuna in a bowl. Add potatoes, salt, crushed peppercorns, fish sauce and sautéed onions and garlic.
- Finely chop fresh red chilli and add. Finely chop reserved spring onion stalk and add along with lemon juice, whisked egg and coriander leaves. Mix well.
- Divide the mixture into equal portions and shape them into medium sized cakes.
- Heat oil in a non-stick pan. Place the fish cakes on it and shallow-fry, turning sides, till golden from both sides. Drain on absorbent paper.
- Serve hot.
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