A Twist on Fish: Spicy Fish Patties
I was never into seafood growing up, but I would devour these savoury spicy fish patties with ease. It has also worked really well getting seafood into my own children.
Fish is rich in omega-3 fatty acids, DHA and EPA but my picky little ones aren’t sold on its merits. So taking this family recipe into my own home is an important way to get these benefits.
I’ve recently added spice to the egg mixture and love it, but you’ll want to omit if you’re not sure of your tolerance or dislike too much spice.
Spicy fish patties come together really quickly and is a lifesaver for unexpected guests. They’re also pretty inexpensive to make so work really well for large batches and feeding a crowd. You can make the potato and tuna mixture the night before to save even more time. Then, all you need is about 20 minutes to finish up on the day of and you’ve got a delicious, crowd-pleasing appetizer!
- 4 large potatoes – boiled, peeled and mashed
- 1 small tin of flaked tuna (in water) or even try baked or broiled salmon (flaked)
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons lemon/lime juice
- 1 teaspoon green chilli – crushed
- ¼ cup coriander leaves – finely chopped
- ½ cup onion – finely chopped
- 1 teaspoon garlic and ginger paste
- Oil for frying
- ¼ cup breadcrumbs
- 1 tablespoon white flour
- 2 eggs
- 1 tablespoon Sriracha sauce or ½ teaspoon of red chilli powder
- Drain the tuna and place in a large bowl. Mix in potato, salt, pepper, lemon, chilli, coriander, onion, garlic and ginger paste.
- Divide mixture into 12 portions and shape into 3-4 inch patties.
- Beat flour, eggs and Sriracha sauce or red chilli powder together until well-blended. Coat each of the fish patties with breadcrumbs and dip into the egg mixture.
- Heat oil in a shallow frying pan on medium heat. Place as many patties as will fit (leave at least 1-2 inches between each). Fry until light brown, approximately 5 minutes. Flip the patty and fry the other side. Remove from frying pan and place on paper towels to soak up excess oil. Serve hot with lemon wedges and dipping sauce.
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