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Indian Fish Cakes

Perfect for busy days, great for the whole family!

Servings: 10 cakes
Ingredients:
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
Method:
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.
Enjoy!