YASMEEN’S TUNA FISH CAKES
- 3 small cans of tuna, drained and all excess water removed
- 2 potatoes, washed, boiled until soft and drained
- 1 green chilli
- ½ teaspoon salt or more if you prefer
- ½ bunch coriander, washed and chopped
- 1 teaspoon chopped garlic
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- breadcrumbs
- 1 beaten egg
- oil for deep fry
Mix the tuna with all the ingredients besides the breadcrumbs and eggs.
Make patties and dip in egg and coat with breadcrumbs. Keep in the fridge for 20 min.
Deep fry until golden brown.
Serve with chilli/ tomato sauce and chips.
❤️Makes a lovely platter. 😍 yields 12 large fish cakes.
Recipe and photo: Yasmeen Ibrahim
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