Growing up, every time my parents were entertaining guests, my mom would make her tuna fish kabobs...and she would have to make a huge batch! ...Half of them would be in my belly before she finished.
Now a days, I make various fish cakes for lunch. Makes for a really hearty meal and goes perfectly with a side salad or soup. The tuna ones, are my favourite, Always!
Ingredients:
2 cans of flaky tuna, drained of liquids
4 medium potatoes, boiled and mashed
3 garlic cloves
1 inch ginger
1 green chilli
2 pickled jalapeno slices, minced
1 tsp onion powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp black pepper
1/4 tsp red chilli powder
1/4 tsp turmeric
1/2 tsp salt
2 tbsp water
1 egg
Method:
1) Blend to a fine paste – Blend garlic, ginger, green chilli with water.
2) Make the fish mixture – Add all the ingredients in a bowl with the blended paste and mix until its fully incorporated and smooth. Section the mixture into 8 equal parts. Take a section in the palm of your hand, roll into a ball, and gently push down until it’s about a half an inch thick. Clean up the ends by padding it smooth.
3) Time to Fry – In a separate bowl, beat an egg. Heat oil in a skillet. Dip each ready to fry fish kabob in the egg to cover all sides, take it out, and place it in the frying pan. You will need about 3 mins on each side on medium to low heat.
4) That’s it!! OM nom nom time! Serve it up on the side of biriyani, or as an appetizer. Or do what I do and make a side salad or a light soup.
xo,
Biya