Curried Tuna Cakes recipe
| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 7 minutes |
| Total time | 17 minutes |
| Meal type | Lunch, Main Dish |
| Allergy list | Egg, Milk, Shellfish |
| Misc | Serve Hot |
| Description | Wonderful, especially when cooked in unrefined coconut oil. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 2 cans tuna (5 oz size)
- 2 eggs
- ½ tablespoon garam masala (see my personal blend listed on the blog. I add salt to my garam masala so you may need to add a touch of salt to this recipe if you don't add it.)
- 1 cup coconut flakes (finely ground, unsulphered and unsweetened)
- ¼ cup cheese (grated - I use a raw cheddar but parm would be great!)
- ¼ cup mayo (I made my own lactofermented mayo)
- 1 tablespoon dried basil
- 2 cloves garlic (minced)
- coconut oil (for cooking, I used an unrefined for a coconutty taste)
- freshly ground black pepper
Directions
Step 1
Mix all ingredients (except coconut oil) in a bowl.
Step 2
Press the mixture into about 6 patties.
Step 3
Heat the coconut oil.
Step 4
Fry the patties on both sides until golden brown. Remove from oil and set aside.
Step 5
Serve with rice or sourdough bun. Top with greens or lacto-fermented hummus.
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