On a recent trip to the fish market in Oman, I had so much fresh tuna that I was able to turn it into multiple things, bibi insisted that I make her fish cakes with it too. She tells me that when she moved to the U.K. they could only get tinned tuna at the time, and as much as it didn’t have the same taste as fresh fish in Zanzibar, she says that it ended up being 10x easier to cook and because she seasons well you never noticed the difference 💁🏻‍♀️

Ingredients

• 500g Fresh or Tinned Tuna (drained)

• 1 Medium Potato

• Bunch of Coriander

• 2 Lemons

• 2 TBSP Tomato Paste

• 1 TBSP Cumin

• 1 TBSP Black Pepper

• 1 TSP Cinnamon

• 1 TSP Cardamom

• 2 Red Onions (Roughly chopped)

• 1 TSP Turmeric Powder

• 2-3 Green Chillies depending on how hot you want it.

• 1 TBSP Garlic Paste or 2 Garlic Cloves

• Salt

• 2 Eggs

• Breadcrumbs for coating

• Veg Oil for frying

• A GOOD food processor - use the Magimix 5200XL or CookExpert

Method

1. If using fresh tuna, cut it up into small cubes.

2. Place your potato onto boil till it’s soft.

3. Fry the garlic and onions together just till the onion turn ever so slightly golden on the edge.

4. Then add in the tuna, followed by all the spices and tomato paste. Fry this till your tuna is cooked (if fresh) and until all the water has gone and the mixture is dry! If work with tinned tuna I would fry for a good 8-10mins until the spices have come together well.

5. Once it’s dry add in the lemon and potato (cut into small pieces first) then mash and fry off.

6. Add the mixture plus coriander to a food processor and blitz still its smooth. Check for lemon & salt.

7. Shape into oblongs.

8. Cover a large pan in oil to shallow fry.

9. Dip the fish cakes into the egg then roll in the breadcrumbs and then fry on all sides till golden.