- 8-10 potatoes
- 2 cans of tuna chunks
- 1 white onion (diced)
- ½ red capsicum(diced)
- ½ green capsicum(diced)
- 2 tsp. of lemon squeeze/ juice
- 1 tbsp. of curry powder
- 1 tbsp. of paprika
- 1 tbsp. of Cumin seeds
- Black pepper
- 4 slices of bread
- 2 tbsp. of royco
- vegetable cooking oil
- 2 eggs
- 1 tsp. of butter
Peel and put the potatoes in a pot to boil, add 2 pinches of salt.
For the tuna: add 2 teaspoons. Of cooking oil into a pan, add the diced onions and let them brown just a little. Add the 2 cans of tuna, stir then add a pinch of salt, a pinch of pepper, curry powder, paprika and cumin seeds.
Mix it in and stir let it simmer so that the tuna can soak in the spices and have flavour. Add the lemon stir it in then add the green and red capsicum let it simmer for 2-3minutes.
For the breadcrumbs: toast the 4 slices of bread till they have a tint of brown. With a food processor or blender, break/pinch the bread into little pieces and process it. In a large bowl add the Royco, curry powder, paprika, a pinch of salt and pepper. Then add it into the processor and process it on more time.
Drain the potatoes, add a teaspoon of butter and mash them till its smooth, add the tuna mix in and mix it up with the potatoes evenly. Take the 2 eggs and whisk them in a bowl.
Take a handful of the potato tuna mix, make it into a ball with your hands, dip it in the eggs then coat it with the breadcrumbs. You should have say 10-15 fish cakes.
In a large pan, add a ¼ cup of cooking oil, and let it heat. Add the fishcakes into the pan and cook till both sides brown.