• 1 cup cold mashed potato
  • 1 425g tin tuna in spring water (drained)
  • 1 tbsp mild curry powder
  • 1/2 tsp salt
  • 2 tbsp chopped fresh coriander
  • 2 tbsp Rice Bran Oil per batch of fish cakes or as needed
  • 1 beaten egg
  • 1/2 cup breadcrumbs
  • 1/2 cup prepared Hansells Thick & Creamy Natural Greek style yoghurt
  • 1/2 cup grated cucumber
  • 1 tsp lemon juice


Servings 10

Indian Fish Cakes


Place cold mashed potato, tuna, curry powder, salt and coriander in a bowl. Stir thoroughly to combine.

Take a tablespoon of mixture and dip into beaten egg, then coat in breadcrumbs.

Prepare a batch of fishcakes whilst oil heating up. Heat 2 tbsp Rice Bran oil in a frying pan, and cook fishcakes until golden brown on both sides.

Mix yoghurt, cucumber and lemon juice together. Serve on top of warm fishcakes sprinkled with the lemon rind curls.