Steps to Prepare Jamie Oliver Curried Tuna Fish Cakes

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, curried tuna fish cakes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Transfer onion mixture to potato with tuna, mayonnaise, rind and parsley. Place breadcrumbs in a shallow dish. Traditional tuna cakes or tuna patties rely on breadcrumbs to hold together. Instead, the egg and shredded zucchini together help hold the patties together.

Curried Tuna Fish Cakes is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Curried Tuna Fish Cakes is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have curried tuna fish cakes using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Curried Tuna Fish Cakes:

1. Get 112 g tin of tuna in spring water, drained,
2. Get 1 large pre cooked jacket potato (approx 360g), skin on,
3. Get 1 small egg, beaten,
4. Prepare 1 tbsp light mayo,
5. Take 2 heaped tbsp golden breadcrumbs,
6. Get 1 and a half tsp hot curry powder,
7. Make ready 1/4 tsp cumin,
8. Prepare 1/2 tsp red chilli flakes,
9. Take Salt and pepper to season
10. Prepare Frylight or cooking oil to cook the fishcakes

Place tuna in a mesh strainer, run a little water over it then press firmly with the back of a spoon to get the liquid out. When the tuna is squeezed dry, the seasonings stick better to it and doesn't have too much of a fishy taste. Ridiculously easy to make, these patties are a great way of using up leftover mashed potatoes, and also sneak in some good old tinned tuna. The good old can of tuna can never disappoint.

Instructions to make Curried Tuna Fish Cakes:

1. In a medium mixing bowl add the tuna and curry powder, cumin and chilli flakes. Mix together.
2. Next add the cooked potato and using a knife roughly chop it up inside the bowl and then season with salt and pepper.
3. Using a potato masher, combine all of the ingredients, then add the mayonnaise and mix together further.
4. Using your hands take portions of the mix and shape into balls and gently squeeze the mixture in your hands to compact it so it's not flakey. Once portioned out, gently flatten and shape them into patties.
5. Heat a large frying pan over medium heat and add a few sprays of Frylight or around 1tbsp of cooking oil.
6. While the pan heats up, dip each pattie into egg so both sides are covered and then dredge in the breadcrumbs so they are evenly coated.
7. Once the pan is nice and hot, add the fishcakes and gently fry on both sides, turning when necessary for 4-5 minutes until golden brown.

Ridiculously easy to make, these patties are a great way of using up leftover mashed potatoes, and also sneak in some good old tinned tuna. The good old can of tuna can never disappoint. Always there, waiting patiently to be used. It's important to make sure the oil is hot before frying or the patties will absorb too much oil and turn sludgy. For really fresh fish cakes, you can use haddock, Cape Salmon, fresh tuna, salmon or even crabmeat.

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