Inspired by my Mum, these Parsi Tuna Patties are truly little morsels of delicious goodness!
If you have fussy little ones (like I was once upon time) and you go crazy getting your kids to eat fish, then you might want to try this amazing recipe which won even fussy little me over.
The flavors of garlic and ginger, coriander, cumin and chilli are all a quintessential part of Parsi cooking that come together in the most amazing way and the semolina coating always works a treat to create a slightly crispy and light crumb that adds a lovely textural component too!
These are great for a weeknight meal with some salad or made into wraps and you can also enjoy these babies with masala dhal, rice and katchumber (a traditional Parsi onion salad) for a delicious option too!
MY TIPS
Try almond meal, finely chopped nuts or grated Parmesan cheese for a tasty and gluten-free coating option
You can also use breadcrumbs if you don't have semolina and are fine with gluten
These travel well and are great in sandwiches with some mayo, sweet chilli sauce or ketchup
Because it is already cooked, you can taste the tuna mixture before cooking to make sure the balance of flavor is just right for you!
To roast your spices, simply place in a pan over medium high heat until fragrant
YOU WILL NEED
500gm | 17 ounce canned tuna
1/2 tablespoon ginger and garlic paste
1 medium onion finely chopped
1/4 bunch coriander/cilantro finely chopped (about 4-5 generously leafed sprigs of coriander)
1/2 teaspoon cumin powder (roasted)
1/2 teaspoon coriander powder (roasted)
1-2 teaspoons chilli powder
1/2 teaspoon turmeric
2-3 green chillies finely chopped (optional 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 really good squeeze of fresh lemon juice
Coating
2-4 eggs lightly beaten (start with two and then beat more if you need to)
1/2 cup semolina OR fine bread crumbs (semolina is my preferred coating)
A pinch of salt and pepper
Rice bran oil or good quality oil for shallow frying
METHOD
In large bowl add the tuna, ginger & garlic paste, chopped onions, chopped coriander, cumin, coriander and chilli powders, chopped chillies, boiled and mashed potatoes, pepper, salt and lemon juice and mix until well combined.
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 (add a pinch of salt and pepper) and gently flatten just a little. Turn to ensure a good even coating of semolina all over the mixture.
Heat a large non-stick frying pan over medium-high heat 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. Adjust heat as needed. Once cooked on both sides, place on a plate lined with clean paper towels to drain off excess oil.
Serve warm with fresh lemon wedges.
MAKES APPROXIMATELY 16 SMALL OR 8 LARGE PATTIES
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥