This fish patty recipe, made from canned fish is versatile enough to make using any type of canned fish including salmon, tuna or pilchards. It is not just an economical meal meal but tastes delicious too. An essential ingredient for making fish cakes includes eggs and a crumb or flour binding agent. I prefer using chana flour (gram flour) which results in a chilli bites taste sensation. Similarly, cake flour or almond flour or mashed potatoes can be used. Crushed crackers or breadcrumbs work just as well. These patties can be seasoned with any fresh herb or powdered spices. In this recipe, I have opted for a pinch of Durban Masala, fresh green chillies, garlic and coriander, combined with tuna fish and chana flour. The resultant taste is reminiscent of Sri Lanka prawn Vada, a spicy fish patty that can be enjoyed with tomato chutney, tartare sauce or as a fish burger.
What Ingredients Do I Need to Make Canned Fish Patties?
Fish: To make this recipe you can use almost any fish in a can, simple drain off all excess liquid. If you are using tin fish or canned pilchards the sauce can be set aside and used to add a fish note to a tomato chutney to serve with the fish patties.
Herbs and Spices:
I recommend using fresh herbs for flavour. Chives or coriander compliment fish well, especially if you want to make a spicy version.
I recommend using cayenne pepper for fresh green chilli for a fiery note.
Finely chopped onions and garlic also add flavour.
Eggs: these help bind the mixture together.
Flours or Crumbs:
Together with eggs, flour and crumbs or eggs bind the fish meat together to form the mouldable texture of the patty. Adding more quantities of this ingredient may result n a doughy texture of fish patty. I recommend using no more than 3/4 cup of four for every can of fish. Gluten free alternatives includes mashed potatoes or gram flour.
Additional Flavour: For a Keto friendly version, omit the flour and potatoes and add 1 cup of mozzarella cheese. or for a regular cheesy version simply add half a cup of cheddar cheese to the recipe below.
How To Make Fish Cakes from Canned Fish
To make fish patties, drying excess water or oil form the canned fish. Add finely chopped fresh herbs and powdered spice, salt and egg. Add crumbs or flour. Mix until a dough-like or meatball texture forms. Break into small portions and press flat.
Fry on a hot pan. If you use a non-stick pan, it will require less oil. Fry until brown on both sides.
Serve warm with lemon wedges and chutney or tartare sauce. Or enjoy on a bed of green salad.
Canned Fish Patties Recipe
Canned Tuna Fish Patties
- 1 can tuna
- 1/2 medium onion sliced fine
- 1/2 cup of chopped coriander
- 1/2 teaspoon of Durban masala
- 1 clove garlic grated or chopped fine
- 1/2 cup gram flour or mashed potatoes
- 2 eggs
- 2 tablespoons oil for frying
- Drain all excess water or oil from the canned fish
- Add finely sliced onions and garlic
- Add powdered spice
- Add eggs
- Add gram flour or potatoes.
- Mix until a dough-like texture forms
- Shape into balls then roll flat. If the mixture is sticky, dust the work surface with gram flour then shape the fish cake.
- This recipe yields 4 medium-sized patties.
- Heat a heavy-based pan on medium heat. Add oil.
- Fry until brown on both sides.
- Serve warm.
Sat. Fat (grams)