Tuesday, September 28, 2010

Tuna fishcakes

Last blog posting for today and brings me up to date.

I had an 400gm tin of Tuna that has been sitting in my 'fridge since last summer. I had put it there to cool, expecting visitors on a hot summer's day who might enjoy a cold salad for lunch. As it happens they drank my 'fridge dry of my James Squire Amber Ale and left the Tuna! LOL!

So I decided to pre-make some Tuna fishcakes for tonight's dinner - Wendy, you CAN make these and use any form of potato or similar root-type vegetable that can be mashed - e.g. Yam

This lot will be dinner tonight with leftovers for lunches.


1 400g tin of flakey tuna fish (in sea water – not oil), drained
400g mashed potato
¼ cup grated cheese – cheddar, tasty, Parmesan to suit taste
1 tbspn chopped fresh Coriander
½ tspn of finely chopped chives
2 eggs, beaten
Breadcrumbs for crumbing
Oil for frying
¼ cup of milk – if required

Cook potato and mash, set aside to cool.
Mix together in a large bowl, the tuna, mashed potato, coriander, chives and cheese - use your hands, get those lumpy bits out of the mix.
Taste and adjust the seasoning (before you add the raw egg).
Then add the egg and mix together. If the mixture is too dry to hold together at this point, then add a little milk.
Mould into 6 - 8 rounds and then flatten to make fish cakes - have a bowl of warm water ready to rinse your hands in between.
Dip in breadcrumbs.
Allow to rest a few minutes in the fridge - not essential, but it does make it easier to handle the fish cakes without breaking up.
Fry for about 10 minutes - turning frequently.

Alternatively, place on a baking sheet in a moderate oven (Gas Mark 5, Temp 425F, 210C) for about 30 minutes - turn once.

Edit: The fish cakes were very, very tasty, however, they tended to crumble a bit on cooking. I think I needed to crumble the fish more, make it finer rather than flakey and I need more mash potato (at least twice as much) as a binder. We had two each for dinner and had to fight off Denny-the-dog who was simply berserk at the aroma and sat at my chaur, pleading with his eyes for a morsel. We also saved two cooked fish cakes and had them on toast as a light breakfast - delightful!

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