Today I have another family recipe from my Mum - yaay! As a child I was a fussy eater and getting me to eat fish was a real chore - or so they tell me, I don't remember being that bad! So how did Mum get around my food tantrums? By making her delicious tuna patties! The flavors of garlic and ginger, coriander and chilli are all Parsi essentials and they come together in the most amazing way to make these very tasty and delicious patties. The semolina coating always works a treat!
These are great for a weeknight meal with some salad or as appetizers for a dinner party served with you favorite dipping sauces. You can also enjoy these patties with a masala dhal, rice and katchumber (traditional Parsi onion salad) too for an authentic Mama Vil experience.
Try almond meal, finely chopped nuts or grated Parmesan cheese for a tasty and gluten-free coating option
These also travel well and are great in sandwiches with some mayo, sweet chilli sauce or ketchup
YOU WILL NEED
500gm | 17 ounce canned tuna
1 tablespoon ginger and garlic paste
1 medium onion finely chopped
1/4 bunch coriander finely chopped
2 teaspoons chilli powder
2-3 green chillies finely chopped (otional but adds another level of spice and flavor)
2-3 medium sized potatoes peeled, boiled and mashed
1 teaspoon fresh ground black pepper
Salt to taste (around a level teaspoon is good)
A good squeeze of lemon
1/2 cup bread crumbs OR semolina (semolina gives a slightly, firmer crunchier coating)
2-4 eggs lightly beaten
Rice bran or vegetable oil for frying
Mix together tuna, ginger & garlic paste, chopped onions, coriander, chilli powder, chopped chillies, boiled potatoes, pepper salt and lemon juice.
Divide the mixture into 16 small or 8 large portion, gently shape into a ball in your hands and then dip them in beaten eggs. Pop into the semolina and gently flatten a little and turn to ensure a good even coating all over.
Heat a large frying pan and add enough oil to comfortably cover the base of the pan and heat until hot.
Place patties in the oil and fry until golden brown, turn and allow the other side to cook to golden brown. Place on a plate lined with clean paper towels to drain off excess oil.
MAKES APPROXIMATELY 16 SMALL OR 8 LARGE PATTIES