Bengali style fish cakes, or in this case tuna cakes. Slightly spicy and nothing like any other fish cake you might have had. For starters there is no mayo and definitely no old bay seasoning !!! Don’t get me wrong–I love a good crab cake, but this recipe is simple delicious and full of fond memories. Don’t believe me — I got my very “irish-paleted” boyfriend to love them ! You got to try these !
5 cans of tuna packed in water
1 tbsp of ginger paste
1tbsp of chopped garlic
1 tsp of cinnamon
1 tsp of cardamom
1/2 tsp of cloves
1tsp of sugar
1/4 cup chopped cilantro
4tbsp of olive oil
salt to taste
eggs and breadcrumbs for breading
oil for frying
- Blend together onions, ginger, garlic and jalapeno
- Add oil to a pan and then add the drained tuna and the onion paste
- saute for a while till the paste cooks through and no longer smells raw.
- Add salt, sugar, cinnamon, cardamom and cloves
- Saute for another good 10-15mins till the whole mixture turns golden brown (you might need to add more oil if the mixture sticks to the pan)
- Finally stir in the cilantro and allow the mixture to cool
- Meanwhile boil the potato till fork tender and allow to cool
- Mash the potato and mix in with the cooled tuna mixture. At this point taste the mixture and adjust the seasoning.
- Form the mixture into burger shaped patties.
- Dip in egg and then breadcrumb and set aside
- At this point, you can freeze the cakes or fry them. If you do freeze them, make sure you thaw them completely before frying. If they are not thawed, the outside will crisp up super fast and the inside will remain frozen.
- Heat oil in a skillet/shallow pan and fry the cake till golden on each side about 2mins per side.
- Serve hot !!!!!!