1/4 teaspoon yellow curry paste - best is Mae Ploy - lemongrass based
1/2 teaspoon ground cumin
1 egg - this can be left out, or use egg yolk
12 ounce canned tuna, or used salmon - frozen, fresh, or canned
1 1/2 cups dried bread crumbs -recipe below
1 small, minced onion
1 teaspoon olive oil
1/4 cup mayonnaise
Directions
Saute onion in olive oil until soft - 2-3 minutes. Drain and flake tuna - salmon, whatever fish. (I used 1 pound of salmon and increased the other ingredients accordingly.
Mix together onions, mayonnaise, mustard, lemon-curry paste, cumin, egg - white, yolk, whole or none) and fish. Line a cookie sheet with parchment paper and cover with 1/2 the bread crumbs. Spoon the fish mixture evenly onto the paper by 2 tablespoon amounts. They are small cakes. Cover with the rest of the bread crumbs and spray lightly with veg. oil. (I didn't do this and it worked fine.) Bake at 350 degrees until golden, about 20 to 30 minutes. Serve hot with lemon wedges and/or curry mayonnaise.
Bread crumbs: Toast 3 non-gluten plain toaster waffles. Cool and put in blender to crumb. Add a drizzle of olive oil and Italian herbs if you like.
Curry Mayonnaise:
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon grated onion
1 teaspoon curry paste - or to taste.
Mix and serve over fish cakes.
Edit | Back to listing