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Indian Fish Cakes

Serves 10

Makes approx 20 bite sized fishcakes.

1 cup cold mashed potato
1 x 425g tin Tuna in spring water (drained)
1 tbsp mild curry powder
? tsp salt
2 tbsp chopped fresh coriander
2 tbsp rice bran oil per batch of fish cakes or as needed

1 beaten egg
? cup breadcrumbs

? cup prepared Hansells Thick & Creamy Natural Greek style yoghurt
? cup grated cucumber
1 tsp lemon juice
Lemon rind curls

Place cold mashed potato, tuna, curry powder, salt and coriander in a bowl.
Stir thoroughly to combine.
Take a tablespoon of mixture and dip into beaten egg, then coat in breadcrumbs. Prepare a batch of fishcakes whilst oil heating up.
Heat 2 tbsp Rice Bran oil in a frying pan, and cook fishcakes until golden brown on both sides.

Mix yoghurt, cucumber and lemon juice together. Serve on top of warm fishcakes sprinkled with the lemon rind curls.
indian-fish

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