Prep time: 30 mins
Cook time: 20-30 mins
Makes 10 kebabs
- 1 tin flaked tuna, drained
- 4 medium potatoes, steam or boiled, peeled and mashed (I prefer steamed – retains nutrients)
- 1 spring onion, finely chopped
- 1-2 red or green chillies, finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 tsp sea salt or to taste
- Handful fresh coriander finely chopped
- 1 egg, beaten
- Oil for shallow frying (plus more for as needed
1. Add the spring onions, chilies, ground coriander, cumin, pepper and sea salt to the mash potato and mix in well with your hands.
2. Oils your palms well and make up to twenty patties by forming round shapes and then flattening between the palms. Set to one side.
3. Beat the egg in a bowl larger the size of each pattie. Set aside.
4. Add the oil to a large frying pan and heat gently.
5. Dip a patty into the beaten egg, turning over to coat evenly. Allow the excess to drip off and gently place on the frying pan. Add four more in the same way, evenly spaced out to allow space to move then and flip over.
6. Turn up the heat to medium and cook on one side until golden brown. Move them around gently to prevent sticking, adding a little more oil if needed.
7. Turn over each pattie and cook the other side in the same way.
8. Stand the patties on their sides against the edge of the pans and cook for another 5 minutes, rotating on their edges to ensure even cooking. Remove and set aside in a platter.
9. Repeat steps 5 – 8 with the remaining patties.
Enjoy as a starter or side dish with your main meal or as a tea time snack with tamarind or green chutney.