This is one of my favorite Indian childhood recipes that has now become a staple in our home. I try to make this recipe as often as I can because these tuna cakes are high in protein, cost effective, and full of Indian flavors. You can definitely get creative with how you eat these – drop a poached egg on a tuna cake for breakfast as a spin on crab cakes benedict or serve them at a party as sliders with a cucumber yogurt dipping sauce.
- 1 medium potato, peeled
- 1 Tbsp olive oil + more for shallow frying
- 1 tsp black mustard seeds*
- 3-4 curry leaves*
- 1 medium onion, diced small
- 1 jalapeno, diced small
- 1 Tbsp minced garlic
- 1 Tbsp crushed ginger
- 3 – 6 oz cans of tuna, drained well
- 1 Tbsp garam masala
- 1/4 tsp turmeric
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper, to taste
*These two ingredients may be hard to find. If you don’t have them, feel free to omit from the recipe and to skip that part of the step below.
- Microwave or boil potato until tender. Mash the potato with a potato masher or fork in a large bowl; set aside.
- Heat oil in a large nonstick skillet over medium high heat. Add mustard seeds and cook until seeds begin to pop; then add curry leaves and cook for a few more seconds.
- Lower heat to medium and add onions, jalapenos, garlic, and ginger. Cook until onions become translucent in color.
- Remove pan from heat. Add in tuna, garam masala, turmeric, mashed potato, cilantro, and salt to taste. Stir well until mixture begins to have a thick dough like consistency.
- Divide mixture equal sized balls. Flatten each ball to form patties/cakes.
- In a small bowl, whisk 2 eggs with salt and pepper. Pour breadcrumbs into another small bowl.
- Dip each tuna cake lightly into egg mixture and then breadcrumbs. Continue to do this until all cakes have been coated with breadcrumbs.
- Heat enough oil in pan to shallow fry tuna cakes. Fry each cake until dark golden brown. Allow cakes to cool slightly on paper towel lined plate until ready to eat.