Goan fish cakes...

"Goa is India's smallest state by area and the fourth smallest by population. Renowned for its beaches, places of worship and world heritage architecture, Goa is visited by large numbers of international and domestic tourists each year. It also has rich flora and fauna, owing to its location on the Western Ghats range, which is classified as a biodiversity hotspot. (...) Goan cuisine consists of regional foods popular in Goa, located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, and spices and flavors are intense. Use of Kokum is another distinct feature. Goan food cannot be considered complete without fish. It is similar to the Malvani cuisine/Konkani cuisine." - by Wikipedia.org

Fish cakes are popular in India but mostly in the Goan region - the rest of the nation would make fish kebabs. These are very nice, not too spicy but a little bit different than traditional fish cakes. Light and perfect as a snack on parties.

How to make it...

- 1 can 200 g tuna in brine, drained
- 2 big potatoes, boiled and mashed
- 4 spring onions
- 4 fresh green chillies, finely chopped
- 5 cm piece fresh ginger, chopped
- fresh coriander and mint chopped (you can use dry version)
- 1 egg
- salt and pepper
- flour for coating

Mix the fish with potatoes, egg, spring onion, chillies, ginger, herbs and season to taste. Mix everything well together. Shape into cakes and coat with flour (you can also make traditional coating: 1st flour, 2nd beaten egg, 3rd breadcrumbs). Heat the oil and fry the cakes until brown on all sides. Serve with lemon wedges, chili sauce and/or ketchup.