KERALA STYLE FISH CUTLETS / FISH CAKES
Referenced the recipes here and here.
Fish and potatoes are flavored with cooked aromatics (onion, ginger, garlic), curry leaves, fresh green chilli, and garam masala, then crumb-coated and fried.
I used canned (actually packet) tuna, and skipped deep frying, but did bread them using panko and a cornflour slurry.
Fish cakes are fabulous, I don’t know why I don’t make them on repeat. Good on their own, good in a sandwich, good hot, good cold, I mean, I really don’t know why I don’t make them all the time.
One note here — the curry leaves add a lot, that’s why there is no cilantro. If you don’t have curry leaves, I’d use cilantro for a different herbaceous note.
