Thursday, December 19, 2013

Tuna Fish Cakes

Pan-Fried Fish Cakes
Oven-Baked Fish Cakes
These fish cakes can be made from canned tuna fish or any flaked white fish, such as tilapia. They can be formed into patties and pan-fried or baked in the oven at 350°F on a greased baking sheet. In Bengali they are called Maacher Chop and served as an appetizer at the start of the meal, accompanied by tamarind chutney, tomato ketchup or a homemade tomato sauce and a simple Indian salad of chopped onions, tomatoes, green chilies, and cucumber with a lime & salt dressing.

2 (8 oz.) pkgs. tuna fish in water 
   or 1 lb. poached tilapia, flaked
1 large russet potato, peeled & cubed
1 large onion, diced
1" fresh ginger, diced
2 garlic cloves, minced
3 Tbsp. fresh mint, chopped
2 Tbsp. fresh cilantro, chopped
salt to taste
1 egg beaten with 1 tsp. water
1 cup bread crumbs
2 Tbsp. vegetable oil for step 3
4-6 Tbsp. vegetable oil for step 11

  1. Boil potatoes for 20 minutes, drain and mash with salt.
  2. Crumble fish into tiny pieces.
  3. Heat 2 Tbsp. vegetable oil over medium-high heat.
  4. Sauté onion, ginger, garlic, salt, mint and cilantro until onions soften.  
  5. Add flaked fish and stir-fry until thoroughly incorporated.  
  6. Remove from heat and mix well with mashed potatoes.
  7. Add 2 Tbsp. bread crumbs to stiffen the fish mixture.
  8. Form fish and potato mixture into balls with a large ice-cream scoop.  
  9. Dip in beaten egg & coat with bread crumbs.
  10. Shape into flat, circular cakes and set aside.
  11. Coat frying pan with remaining oil and place over medium heat.  
  12. Pan-fry fish cakes until a toasty golden brown.
  13. Alternatively, fish cakes can be brushed with oil & baked at 350°F until golden brown.
Serve with tamarind or coriander-mint chutney, accompanied by an Indian salad of chopped onions, tomatoes, green chilies and cucumber dressed with lime and salt.

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