recipes
Spicy tuna cakes with crispy oats
Serves: 4
Ingredients
For the tuna cakes
- 2 tins tinned tuna, drained (Three leaves)
- 2 potatoes, cooked and mashed
- 1 onion finely chopped and fried
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp curry powder
- 1 tsp Garam Masala
- 1/4 tsp chilli powder
- 1/4 tsp turmeric powder
- ½ tsp fennel seeds
- Salt and pepper
- 3 tbsp flour
- 2-3 eggs, beaten
- 3 tbsp dried breadcrumbs
- 3 tbsp oats (Quaker)
- Oil for frying
- Spicy tomato salsa and onion salad for serving
Method
For the tuna cakes, mix all the ingredients together well and form into small torpedo shaped patties. Place into the fridge to chill for 30 minutes. When firm, dip into the flour, beaten egg then into the mixture of oats and breadcrumbs. Fry in hot oil until golden brown then drain on kitchen paper to remove any excess oil. Serve the tuna cakes with spicy tomato sauce and a chilli and onion salad.
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