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Spicy Tuna Fish Cakes with Sweet Corn and Potatoes
Crispy, golden‑brown tuna fish cakes packed with sweet corn, mashed potatoes and a punch of South Asian spices. Served with a tangy dark carrot salad, these light summer snacks are perfect for parties or a quick bite.
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Critical Success Points
- • 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.
Safety Warnings
- • Hot oil can cause severe burns – keep a lid nearby and never leave the pan unattended.
- • Ensure canned tuna is fully drained to avoid excess moisture that can cause splattering.
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