Wednesday, November 15, 2017

FISH CAKES - QUICK TUNA FISH CUTLETS

SPICY TUNA FISH CAKES

Check out my yet another delicious snack recipe which falls under Canned tuna recipes. I love searching for recipes that will use my leftovers effectively. I don't let my leftovers throwing out as I hate wasting food. But eating the same dinner meal as it is in the next day is little boring. right? Transformation of side dishes to curry or curry recipes to dry fry or something like that is surprising and pleasing. Here i transformed aloo methi which i prepared for dinner into a delicious snack that can be enjoyed with a hot tea. Fish cakes or fish cutlets with canned tuna is very simple and quick. This recipe calls for very fewer ingredients and is prepared in minutes if you have any leftover mashed potato recipes. So let us see how to make fish cakes/ spicy tuna fish cutlets/ canned tuna recipes/ leftover mashed potato recipes.

tuna fish recipes fish cutlets fish cakes spicy fish recipes snacks with tuna canned tuna recipes yummy kerala snack fish pathiri aloo methi cutlet leftover recipes with tuna

tuna fish recipes fish cutlets fish cakes spicy fish recipes snacks with tuna canned tuna recipes yummy kerala snack fish pathiri aloo methi cutlet leftover recipes with tuna


tuna fish recipes fish cutlets fish cakes spicy fish recipes snacks with tuna canned tuna recipes yummy kerala snack fish pathiri aloo methi cutlet leftover recipes with tuna

INGREDIENTS

Canned tuna - 1, drain and discard the water
Leftover aloo methi - 1.5 cups (or see the below instructions)
Egg  - 1, large
Cornflour - quarter a cup or more
Pepper powder - 1 tsp
Salt to taste (add less)
Oil - 3 tbsp

PREPARATION

fish cakes

fish cakes

fish cakes

fish cakes

fish cakes

fish cakes
  • In this recipe,  I have used leftover aloo methi (stir-fried potato with fenugreek leaves). Instead, place two small potatoes in a bowl and cover it with salt water. Bring it to boil and cook until tender (10 to 15 minutes). When done, drain the water and peel the potatoes. Mash it well without any lumps. And then add chili powder, chat masala (optional), garlic powder and salt (if required). Combine well with a fork or with your hand. Set aside.(As am using leftover cooked aloo methi, I do not want to use any other spices.)
  • Now drain the water in the canned tuna and set aside in a big bowl. To this, add the spiced mashed potato or aloo methi. Mix it with a fork until well combined.
  • Then add an egg. Mix well. Followed by corn flour, pepper powder, and salt (add less salt as the canned tuna itself is salty). 
  • If the mixture is more sticky, you can add a few teaspoons of cornflour (but be careful not to add more).
  • Heat oil in a pan for shallow frying. Grease your hand with little oil or wet your hand with water to avoid the sticking the mixture to your hand. Divide the tuna mixture into 8 to 10 balls and give a press slightly to flatten (shape it into patties). Once the oil is hot, slide the prepared tuna cakes or cutlets into the oil one by one. (to be noted that - once you flatten the balls you have to slide the cutlets immediately. As we are not using breadcrumbs or APF, it will stick to the plate if you keep it for long unfried.)
  • Fry both sides over a medium-low flame, transfer it to a paper towel and serve hot along with tomato ketchup or hot sauce or mayonnaise.
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