Fish/Tuna Cakes with Cabbage Salad/ Coleslaw

Recipe No: 235
This is Fish Cakes my way, with an Indian touch  with Garam Masala and Coriander Leaves. The first time I made this dish, I was amazed by how much it taste different from Fish Cutlets and how the browned outside and edges compliments the taste! Usually I make this from canned Tuna and I have to say that this may be one of the best make over a canned Fish can get.
Coming to the Coleslaw/ Cabbage Salad, it complements the Fish Cakes really well and not to mention that Cabbage is one of those Vegetables that has very low calories.

Ingredients                                      Serves 4

To make the Fish Cakes

• Oil……………………………...........2 Tablespoons
• Onion chopped…………...........1 Cup
• Indian Green Chilly…............1 (chopped fine)
• Garlic ………………………..........3 Big (chopped fine)
• Ginger………………………..........1 small piece (chopped fine)
• Cooked Fish/Canned Tuna…400 grams / 14 oz (Boneless; drained)
• Coriander Leaves………….......2 Tablespoons (chopped)
• Garam Masala Powder….......1/4 Teaspoon
• Pepper Powder……………….....1/4 Teaspoon
• Eggs………………………………....2 Large
• Bread Crumbs………………......2/3 Cup
• Salt to taste
• Oil for shallow frying

To make the Coleslaw

• Cabbage shredded thin….......2 Cups
• Carrot shredded thin…….......1/4 Cup (Use the big holes of a box grater to grate the Carrots.)
• Mayonnaise……………………...2-3 Tablespoons
• Black Pepper Powder……......1/4 Teaspoon
• Salt to taste

Method of Preparation

To make the Fish Cakes

1. Heat 2 tablespoons of Oil in a pan on medium high heat and saute Onion, Ginger, Garlic and Green Chilly with some Salt until translucent.
2. Add Fish/ drained Tuna, Coriander Leaves, Garam Masala Powder and Pepper Powder; mix well to break the Fish pieces. (If there are traces of Water, let it evaporate.) Do a taste test (The Salt level should be a bit high at this stage, as we will be adding stuffs later and it is better not to taste after adding raw Eggs.) and add more Salt if needed.
3. Switch off the heat and let it cool down lightly before adding Eggs and Bread Crumbs. Mix well and let it sit for 5 minutes before making the Fish Cakes. (The mixture will be a bit soft, but due to the presence of Eggs it will become hard enough to handle once cooked.) Divide this into 8 equal portions.
4. Heat 2 Tablespoons of Oil in a pan on medium heat.
5. Take a portion of the Fish Cake mixture; flatten it in your palm and fry on both sides till they are browned. (I like the Cakes pretty thin)
6. Once browned, allow the excess Oil to drain on a paper towel before serving it warm with Cabbage Salad.
7. Fry the rest of the Fish Cakes in batches and add more Oil in between if necessary.

To make the Cabbage Salad/ Coleslaw

1. Mix all the ingredients given in the section and serve with Fish Cakes.

Notes:

• If using canned Tuna, do drain the liquid out thoroughly before using.
• If using fresh Fish, do cook it with a pinch of Salt and Pepper; remove the bones and shred with your hands.
• Grind small pieces of Bread in a Grinder/ Food processor to make fresh Bread Crumbs at home. It is not necessary to toast the Bread slices. The same thing can be easily done in a blender too.
• The Fish Cake mix is a bit soft but easily manageable. If in case it stick to your hands, do wet them very lightly. (It may not be necessary though.)
• The outside browned portions of the Fish Cake gives it a very special taste.
• Don't use high heat while frying the Fish as the Egg in the Cakes have to be cooked and I find that the Cake tastes better when fried on a low heat.
• It is better to mix the ingredients to make the Coleslaw just before serving. Otherwise the Salt may drain the Water out of the Veggies and also the color of Carrot may spread throughout the Salad.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…