Tuna Masala Cakes with a coconut crust (Gluten Free, Whole30, Egg Free)
 
Prep time
Cook time
Total time
 
Scrumptious tuna and potato cakes mildly spiced with Indian spices with a crispy coconut coating
Author:
Recipe type: Appetizer
Cuisine: Fusion, American, Indian
Serves: 2-3
RecipeIngredients
  • 2 cans 4.5 oz each of shredded tuna (in water or olive oil - I prefer olive oil)
  • 2 small or 1 medium size boiled potatoes (about 1 cup when mashed)
  • 1 tbsp coconut oil
  • ½ of a red onion, chopped fine
  • 2 cloves of garlic, chopped fine
  • 1 tsp freshly grated ginger
  • 2-3 fresh curry leaves(optional)
  • ½ tsp turmeric powder
  • ¼ tsp kashmiri chilli powder (or a pinch of cayenne pepper)
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp sea salt or as needed
For the crust:
  • 2 tbsp cassava flour(see Notes)
  • pinch sea salt
  • ¼ cup plus 2 tbsp water
  • about 1 cup dry shredded coconut (I used Bob's Red Mill)
  • Coconut Oil for shallow frying
RecipeInstructions
  1. Drain the water or the oil from the can of tuna and add the tuna to a large mixing bowl. Peel the potatoes and mash them well. Add to the bowl with the tuna. Keep aside.
  2. In a small pan, add the coconut oil and the onion. Saute for about 2 mins and then add the chopped garlic and the grated ginger and the curry leaves )if adding). Saute for another 1 min. Lower heat and add all the spices. Sir well for 30 secs and turn heat off.
  3. Add this onion and spices mixture to the bowl with the tuna and potatoes. Sprinkle the sea salt on this mixture (before adding salt make sure tuna is not very salty and accordingly lower amount of salt if needed). Now using a masher or your hands mix everything well to incorporate the onion and spices with the potatoes and tuna. The mixture should resemble a dough like consistency at this point.
  4. Shape into about 6-8 patties (depending upon size of patty). Keep patties aside.
  5. In a small mixing bowl, add the cassava flour and water and mix to get a batter. Keep this aside.
  6. In a plate, add the shredded coconut.
  7. Heat a frying pan with a layer of coconut oil (just enough for shallow frying)
  8. When the oil gets hot, turn heat to medium and then dip each patty into the cassava batter coating it fully with batter and then dip it in the plate with the shredded coconut to get he coconut coating. Place the patty on the pan. Repeat similarly for all the patties.
  9. Cook each patty for about 2 mins on one side until golden brown. Flip and cook the other side. Drain on paper towels to remove excess oil. Serve warm!
Notes
For a Paleo version, substitute mashed yucca in place of potatoes. For AIP version, in addition to using mashed yucca, omit cayenne pepper, cumin and garam masala and replace with cinnamon powder. You can use tapioca flour instead of cassava flour in this recipe but you may need to add a bit more water to get a slurry.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/10/tuna-masala-cakes-coconut-crust-gluten-free-whole30-egg-free.html