Tuna fish cakes

Main Ingredients

2 cans of tuna (tinned in brine)

1 large onion (finely sliced)

½ tsp turmeric powder (haldi)

½ tsp cumin (zeera)

½ tsp paprika

2 green chillies

1 handful of fresh coriander (dhania)

¼ tsp sea salt

4 green chillies (chopped small)

1 lemon

vegetable oil to fry

Directions

Tip the tuna into a mixing bowl, break up the chunks with your fingers and then squeeze out the excess water.

Toss in the onions, chilli, freshly chopped coriander and all the spices and thoroughly mix so the flavours are evenly spread.

Bang in an egg and mix it all up, then store in the fridge for 30-60 minutes. If you don't have time for this, then make sure that the mixture is thick enough to form pates, and if not, add a little bit of flour.

Take the mixture out of the fridge and make 6 to eight pats by compressing the tuna in your hands.

Using a small frying pan, put around 1cm of vegetable in. Set on a medium heat and fry the fish cakes on both sides until golden brown, occasionally turning over.

Serve with lemon.

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Tuna fish cakes