Indian Fish Cakes
Perfect for busy days, great for the whole family!
Servings: 10 cakes
1 cup of cold mashed potato
425g of tinned tuna in spring water (drained)
1 tbsp of mild curry powder
1/2 tsp of salt
2 tbsp of Rice Bran Oil per batch of fish cakes or as needed
1 beaten egg
1/2 cup of breadcrumbs
1/2 cup of Thick & Creamy Unsweetened Greek Style Yoghurt
1/2 cup of grated cucumber
1 tsp lemon juice
Place cold mashed potato, tuna, curry powder, salt and coriander in a bowl. Stir thoroughly to combine.
Take a tablespoon of mixture and dip into beaten egg, then coat in breadcrumbs.
Prepare a batch of fishcakes whilst oil heating up. Heat 2 tbsp Rice Bran oil in a frying pan, and cook fishcakes until golden brown on both sides.
Mix yoghurt, cucumber and lemon juice together. Serve on top of warm fishcakes sprinkled with the lemon rind curls.