bengali tuna cakes
a simple, hearty and
spicy side dish.
8 large potatoes (washed + peeled)
1 can of 5oz tuna
1 large chopped onion
3-4 green chilis (chopped)
½ teaspoon chili powder
½ teaspoon garlic powder
¼ cup coriander (minced)
1 teaspoon cumin powder
salt to taste
2 teaspoons vegetable oil
2 cups bread crumbs
oil for frying
HOW I MAKE IT:
PREP: Begin by washing and peeling your potatoes. Dice the onion, green chilis, coriander to prepare.
COOK: Boil your potatoes and cook until soft. Once they are, drain any extra water and mash until smooth.
Add in the tuna, onion, green chilis, salt, garlic powder, cumin powder and chili powder. Mix until combined. I usually wear gloves and combine with my hands to make sure that the mixture is very evenly mashed and all the ingredients are incorporated.
Additionally, sprinkle in the coriander and mix once more.
To form your patties, take four tablespoons of the mixture into the palm of your hand and roll. After you have made all of your patties, place them on a baking sheet, cover with foil and place in your refrigerator to chill for 30 minutes.
While your patties are chilling, prepare for breading. Lay out your bread crumbs on a low plate, and whisk together your 2 eggs in a separate bowl.
Soak each patty in the egg wash and then coat with bread crumbs. (Tip: Use a fork to flip the patty in the egg wash/bread crumbs).
Bring frying oil in a pan to fully immerse and cook the patties in the oil. Place around 3 patty cakes in at a time and cook each side for 2 minutes each or until golden and crisp.
Place finished tuna cakes on top of a tray with parchment paper or a paper towel to soak up any excess oil.
Plate and serve by itself or as a side dish. I typically enjoy this with a bright salad!