Tuna Fish Kababs
Today, I’m sharing another delicious and simple kabab recipe, but this time I’m using tuna fish and potato. The potato helps with the binding of the whole patty. You can shape these kababs in the classic round shape so its easier to fry them up. I have filled these with onions, garlic, chilies, and spices so there is no chance of any fishy smell or taste. These are sure to be a hit.
I like to serve these alongside rice, in sandwiches, or even as is. Mint chutney, plum chutney, or ketchup serve as a nice accompaniment.
Directions0/0 steps made
- In a large bowl, add the drained tuna along with the mashed potatoes and mix until well incorporated.
- Add in the cilantro, green onions, onions, garlic, green chilies as well as all the spices, flour, and egg to the mixture and blend together.
- Take a handful of mixture and shape it into a small circular patty about an inch thick. Continue making patties until all the mixture is used up.
- Shallow fry the patties between medium and medium high heat until both sides are crispy and lightly golden in color. Transfer the tuna fish kababs onto paper towels to drain excess oil.
- Serve hot alongside biryani or in a sandwich or even as is with your favorite dipping sauce.
Storage: Store in the refrigerator up to a week. Uncooked patties can be shaped and frozen for up to 2 months.