Mama Vil's Parsi Tuna Patties

July 3, 2015

 

A mother's cooking is always the best and today you are in for a treat with these amazing morsels I have dubbed Mama Vil's Parsi Tuna Patties.

 

As a child I was a fussy eater, so 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 creating a slightly crispy crumb and adds a lovely textural component too!

 

These are great for a weeknight meal with some salad or as appetizers for a dinner party served with your favorite dipping sauces.  You can also enjoy these patties with a masala dhal, rice and katchumber (traditional Parsi onion salad) too!

 

MY TIPS

  • 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 can taste the mixture before cooking to make sure the balance of  flavor is just right for you!

 

YOU WILL NEED

500gm | 17 ounce canned tuna  

1 tablespoon ginger and garlic paste

1 medium onion finely chopped

1/4 bunch coriander/cilantro finely chopped (about 3-4 generously leafed sprigs of coriander) 

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 semolina OR fine bread crumbs  (semolina gives a lovely firmer, crunchier coating)

2-4 eggs lightly beaten (start with two and then beat more if you need to)

Rice bran oil  or vegetable oil for frying

 

METHOD

  1. Mix  together tuna, ginger & garlic paste, chopped onions, coriander, chilli powder, chopped chillies, boiled potatoes, pepper salt and lemon juice.

  2. 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. 

  3. Heat a large frying pan and add enough oil to comfortably cover the base of the pan and heat until hot.  

  4. 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.

  5. Serve warm.

 

MAKES APPROXIMATELY 16 SMALL OR 8 LARGE PATTIES

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