Tuna Patties Recipe – Indian Spiced & Crispy Fried Fish Cakes

Last Updated on 2 months by Neha Deshmukh

Tuna Patties Recipe – Indian Spiced & Crispy Fried Fish Cakes

Hey everyone! If you’re anything like me, you’re always looking for quick, flavorful snacks that aren’t too complicated. These Indian-spiced tuna patties are exactly that – crispy on the outside, wonderfully seasoned inside, and ready in under 40 minutes. I first stumbled upon a version of this at a local street food stall, and I’ve been tweaking it ever since to get it just right. Trust me, these are a total crowd-pleaser!

Why You’ll Love This Recipe

These tuna patties (or machli tikki as some might call them!) are a fantastic fusion of flavors. They take the humble canned tuna and elevate it with a beautiful blend of Indian spices. They’re perfect as a starter, a light lunch, or even a satisfying evening snack. Plus, they’re surprisingly easy to make, even if you’re not a seasoned cook.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious tuna patties:

• 2 cans (approximately 150g each) light tuna, drained
• 1 medium onion, finely chopped
• 1 big handful fresh cilantro leaves, chopped
• 0.5 tsp garlic powder
• 0.5 tsp coriander powder
• 0.5 tsp red chilli powder
• 0.25 tsp amchur powder
• 2 tbsp fresh lemon juice
• Salt & pepper to taste
• 2 eggs, beaten
• Oil for frying

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Amchur Powder: This is a game-changer! It’s made from dried, unripe mangoes and adds a lovely tangy flavor that really balances the richness of the tuna. If you can’t find it, I’ll share a substitution in the FAQs.
• Coriander & Red Chili Powder: Indian spice blends can vary so much from region to region. Feel free to use your favorite brand – just adjust the amount of red chili powder to your spice preference. My grandmother always added a pinch of Kashmiri chili powder for color, which is a nice touch!
• Canned Tuna in Indian Cooking: Using canned tuna might seem unusual in Indian cuisine, but it’s become quite popular, especially for quick snacks and appetizers. It’s a convenient and affordable way to get a protein boost.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the drained tuna, chopped onion, cilantro, garlic powder, coriander powder, red chili powder, amchur powder, lemon juice, salt, and pepper.
2. Give everything a good mix. Don’t be afraid to get your hands in there! Let the mixture sit for 15-20 minutes. This allows the flavors to meld together beautifully.
3. Now, divide the mixture into 12-15 equal portions. Gently shape each portion into a patty – about 2-3 inches in diameter.
4. Heat oil in a non-stick pan over medium heat. You want enough oil for shallow frying.
5. Dip each patty in the beaten egg, making sure it’s fully coated.
6. Carefully place the patties in the hot oil and fry for 2-3 minutes per side, until they’re golden brown and cooked through.
7. Remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

Here are a few things I’ve learned over the years to make these patties perfect:

• Don’t overcrowd the pan! Fry the patties in batches to ensure they cook evenly and stay crispy.
• Make sure the oil is hot enough before adding the patties. Otherwise, they’ll absorb too much oil and become soggy.
• Gently flip the patties to avoid breaking them. A thin spatula works best.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder flavor, reduce the amount of red chili powder. For a real kick, add a pinch of cayenne pepper! My friend loves to add a finely chopped green chili for extra heat.
• Gluten-Free: Simply substitute the breadcrumbs with gluten-free breadcrumbs.
• Vegan: This one’s a bit trickier, but you can try using mashed potatoes or cooked quinoa as a binder instead of eggs. You might need to adjust the amount to get the right consistency.
• Festival Adaptations: These are fantastic as a snack for Diwali or Holi! They’re easy to make in large batches and everyone loves them.

Serving Suggestions

These tuna patties are delicious on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Tamarind chutney
• A simple lemon wedge
• A side salad

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or in the oven to restore their crispiness. You can also freeze them for up to a month.

FAQs

Let’s answer some common questions:

1. Can I use fresh tuna instead of canned tuna in this recipe?

You absolutely can! Just make sure to cook the fresh tuna slightly before adding it to the mixture. Flaking it with a fork works well.

2. What is amchur powder and can I substitute it with something else?

Amchur powder is made from dried mango powder. If you can’t find it, you can substitute it with 1 tablespoon of lemon juice or 1 teaspoon of vinegar. It won’t be exactly the same, but it will still add a nice tang.

3. How can I make these tuna patties ahead of time?

You can prepare the tuna mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the patties just before frying.

4. What is the best way to prevent the patties from falling apart during frying?

Make sure the mixture isn’t too wet. If it is, add a tablespoon of breadcrumbs or gram flour (besan). Also, handle the patties gently when flipping them.

5. Can these tuna patties be baked instead of fried?

Yes! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy as the fried version, but they’ll still be delicious.