Spicy Tuna Fish Cakes with Sweet Corn and Potatoes

Ingredients

• 2 cans Canned Tuna in Water (drained, about 5 oz each)
• 2 medium Potatoes (peeled and boiled until tender, then mashed)
• 1 cup Sweet Corn Kernels (frozen or canned, drained)
• 1 Egg (large, lightly beaten)
• 1/2 cup Breadcrumbs (plain, preferably panko for extra crisp)
• 1 Green Chili (finely chopped, seeds removed for less heat if desired)
• 2 cloves Garlic (minced)
• 1 tsp Cumin Powder
• 1 tsp Paprika (smoked paprika adds depth)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1/2 cup Vegetable Oil (for shallow frying)
• 2 large Carrots (grated for salad)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Olive Oil (for carrot dressing)
• 1/4 tsp Salt (for salad)
• 1/8 tsp Black Pepper (for salad)

Instructions

1. Prepare the potatoes

   Peel the potatoes, cut into chunks and boil in salted water until fork‑tender, about 10 minutes. Drain and mash while still warm.

   Time: PT12M

2. Combine the fish cake mixture

   In a large mixing bowl combine the mashed potatoes, drained tuna, sweet corn, minced garlic, chopped green chili, cumin, paprika, salt, and black pepper. Add the beaten egg and breadcrumbs, then mix gently until everything is just incorporated.

   Time: PT8M

3. Form the cakes

   With wet hands, shape the mixture into 8 equal oval patties, about 1‑inch thick.

   Time: PT4M

4. Heat the oil

   Add vegetable oil to a skillet to a depth of 1/4 inch. Heat over medium‑high heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

5. Fry the fish cakes

   Place the patties in the hot oil, being careful not to crowd the pan. Fry 3‑4 minutes per side, or until golden brown and crispy.

   Time: PT8M

   Temperature: Medium

6. Drain and rest

   Transfer the fried cakes onto the paper‑towel‑lined plate to absorb excess oil. Let rest for 2 minutes before serving.

   Time: PT2M

7. Prepare the dark carrot salad

   Grate the carrots into a bowl. Add lemon juice, olive oil, salt, and black pepper. Toss until evenly coated.

   Time: PT5M

8. Plate and serve

   Arrange the crispy tuna fish cakes on a serving platter and serve alongside the carrot salad. Garnish with fresh cilantro if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Canned Tuna in Water: Fresh tuna steak, cooked and flaked
• Instead of Potatoes: Sweet potatoes
• Instead of Sweet Corn Kernels: Fresh corn kernels
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Breadcrumbs: Crushed crackers, Ground oats
• Instead of Green Chili: Red chili flakes (1/2 tsp)
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Cumin Powder: Ground coriander (1 tsp)
• Instead of Paprika: Regular paprika
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Carrots: Beetroot (for color)
• Instead of Lemon Juice: Lime juice
• Instead of Olive Oil: Vegetable oil
• Instead of Salt (for salad): Sea salt
• Instead of Black Pepper (for salad): White pepper

Equipment Needed

• Large Mixing Bowl
• Fork or Potato Masher
• Grater
• Skillet or Frying Pan
• Spatula
• Plate lined with paper towels
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Ensuring the fish cake mixture is not over‑mixed.
• Forming uniform patties to achieve even cooking.
• Maintaining oil temperature so the cakes become crispy without absorbing excess oil.

Chef Tips from the Video

• Use panko breadcrumbs for extra crunch.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• For extra heat, include a small amount of finely chopped red chili.

Troubleshooting

Storage

Refrigerator: Store cakes in an airtight container for up to 2 days; reheat in a skillet to restore crispness.

Freezer: Freeze uncooked patties on a tray, then transfer to a zip‑lock bag for up to 1 month. Cook from frozen, adding 2‑3 extra minutes per side.

Room temperature: Do not store at room temperature for more than 1 hour due to fish safety.

Make-Ahead Tips

• Prepare the fish cake mixture up to step 2 and refrigerate for up to 4 hours before shaping.
• The carrot salad can be made a day ahead; keep dressing separate and toss just before serving.