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The hardest part about entertaining, I find, is getting together an appetizer that will keep the guests satisfied until all the food is heated and ready to be served! The regular chips and dip sometimes just doesn’t cut it, and the option of going out and buying something, well should only be used in dire straits!

Now this dish came to be, on an evening when so such entertaining took place. Yes, the two have absolutely no connection. Blame it on a wandering mind. So back to how it began. Supplies were low, and it was time to rummage through the pantry and cupboards, and canned fish it had to be. To digress again, I have no patience, and when I crave something, I like the feeling of  immediate gratification. So all the chopping and finely dicing and slicing a fish cake requires wasn’t the direction I wanted to take. So into a processor the ingredients went and thus came to be the one-bites! It is a definite crowd pleaser, especially if you are one for textures. The crunchy exterior and and smooth soft interior are, pardon the cliché, a match made in heaven!

 

Prep time: 20 min| Cooking time: 10 min | Makes: 30

INGREDIENTS:

  • 3 cans of tuna, drained
  • 1 spring onion, roughly chopped
  • 2 green chillis, roughly chopped
  • 1 garlic clove, roughly chopped
  • 2 Tbsp fresh coriander, roughly chopped
  • 1/2 tsp ground pepper
  • 1/2 tsp ground cumin
  • 1 tsp olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp flour
  • 5 Tbsp bread crumbs
  • 1 egg
  • 3 Tbsp water
  • salt to taste – start with 1/2 tspn
  • 5 Tbsp oil for frying

 

METHOD:

Add all the ingredients but the egg, water and fish into the food processor and run it till the ingredients are finely chopped.

Add the fish and water and process. Scrape the sides and bottom of the processor to move the ingredients around. Give it a taste to check for seasonings, and add more salt at this time if needed.

Add the egg and continue to blend till smooth. The consistency will be that of a thick paste.

In a non-stick pan, bring the oil to temperature on medium-high heat.

Place the fish paste into a plastic resealable bag, cut off one corner (to resemble a piping bag) and pipe the paste into the hot oil, about 1 1/2 inch in diameter. Cook for 2 minutes, till golden brown and flip them over. Once the second side is brown, take them off the pan and drain on paper towels.

Serve with lemon wedges, or as a side with rice and dhal.

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