This is my recipe for tuna fish cakes with a twist. I made this up one day as I was craving those fish cakes my mum used to make, but I couldn’t be bothered to leave the flat so needed to use whatever I had in my cupboards!
To be fair though, like my mother, I tend to have absolutely everything and anything in my cupboards that maybe an ordinary person wouldn’t have. But I can assure you, this recipe requires bare minimum ingredients and is so easy to make!
Ingredients (makes approx. 6 small – medium sized fish cakes):
1 Tin of Tuna in brine (drained)
1 large Potato
1 small Onion (finely diced)
1 tsp Curry Powder
Handful of chopped fresh (or frozen) Coriander
Salt and Pepper to season
1 Egg to coat (beaten)
Handful of Golden Breadcrumbs to coat
1) Prepare the potato by peeling and finely dicing it. Place in a microwave safe bowl and season with salt and pepper. Cover with cling-film and microwave for 3 – 5 minutes, making sure to stir in between until it has softened and then mash it. Allow it to cool slightly.
2) In a separate bowl, add the onions, more salt and pepper to season and 1 tsp of curry powder and mix. Then add the tuna and the chopped coriander and mix until well combined.
3) Add the mashed potato to the mixture and combine it all together.
4) Form fish cakes to the size you prefer and place on a tray.
5) Dip and coat one fish cake in the beaten egg mix. Then place on top of the plate of golden breadcrumbs to coat and cover completely.
6) Once all are coated, place a large frying pan on medium heat and add 2 tablespoons of vegetable oil in the pan. When hot enough, place all the fish cakes in the pan and cook on each side for approximately 2 minutes each or until a dark/golden colour. As these are shallow fried, these will be delicate so turn carefully.
7) Enjoy with garlic mayo or a homemade salsa. As you can see, I made a larger batch by doubling the recipe and ate mine in a wrap with garlic mayo and lettuce – extremely yummy!