Hansells Yoghurt inspired summer recipes - Indian Fish Cakes

Indian Fish Cakes
Serves 10
Makes approx 20 bite sized fishcakes.
 
Ingredients:
1 cup cold mashed potato
1 x 425g tin Tuna in spring water (drained)
1 tbsp mild curry powder
½ tsp salt
2 tbsp chopped fresh coriander
2 tbsp rice bran oil per batch of fish cakes or as needed
1 beaten egg
½ cup breadcrumbs
½ cup prepared Hansells Thick & Creamy Natural Greek style yoghurt
½ cup grated cucumber
1 tsp lemon juice
Lemon rind curls


Photo courtesy of The PR Shop

Method:
- 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.