Entree: Seychelles – Kat Kat Banane (Seychellois savory fried green banana and tuna patties)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
10 min
Additional
20 min
Total
50 min
Ingredients
- 1 lb 4 oz (560 g) green cooking bananas (about 6–8 small to medium bananas), peeled and chopped
- 1 lb (450 g) fresh tuna loin, cooked and flaked (or 14 oz/400 g canned tuna, drained) — if using fresh, cook then flake
- 1/2 cup (120 ml) canned coconut milk
- 1 small onion, finely chopped, about 3 oz (85 g)
- 2 cloves garlic, minced, about 0.5 oz (15 g)
- 1 small red chili, seeded and finely chopped (optional)
- 1/2 cup (30 g) fresh cilantro, chopped
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) curry powder or Seychellois masala blend
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3/4 cup (95 g) all-purpose flour, plus extra for dusting
- 2 large eggs, approx. 100 g total (beaten)
- 4 tbsp (60 ml) vegetable oil for frying
Instructions
1. Place the chopped green bananas in a pot of salted water, bring to a boil and simmer until very tender, about 15–20 minutes. Drain well and mash until smooth; transfer to a large bowl and let cool slightly.
2. If using fresh tuna, poach or pan-sear the loin until just cooked through, let cool, then flake into bite-sized pieces. If using canned tuna, flake and drain well.
3. To the mashed bananas add the flaked tuna, coconut milk, chopped onion, garlic, chili if using, cilantro, lime juice, turmeric, curry powder, salt, and pepper. Mix thoroughly to combine.
4. Add 3/4 cup (95 g) flour and the beaten eggs to the mixture and stir until it holds together; adjust with a little more flour if too wet, or a splash more coconut milk if too dry. Taste and adjust seasoning.
5. Shape the mixture into 8 patties (about 3–4 oz/85–115 g each). Lightly dust each patty with flour.
6. Heat the vegetable oil in a large skillet over medium heat. Fry patties in batches, 3–4 minutes per side, until golden brown and heated through. Drain on paper towels.
7. Serve hot with a green salad, chutney, or a squeeze of lime for a satisfying Seychellois main course.
