Friday, 26 September 2008
Recipe - Tuna fishcakes
This actually started as salmon fishcakes but I gave up on that idea. Why? Well, I had two tins of canned pink salmon that I didn't really know what to do with. After a bit of thinking I decided to make them into fishcakes.
I'd never used canned salmon before so I had no idea just how fiddly it was with all the small bones still there. To make an irritated story short, I canned the can (see what I did there) and went for tuna instead.
I still got a can of salmon left if anyone want to come over and pick it up. I sure as hell ain't going to use it.
Back to the dish though... You can prepare the potatoes the day before since it's easier if they are really cold. Also, make sure to chill the prepared cakes properly, otherwise they are more likely to fall apart when you handle/fry them.
Ingredients (makes 4 - 6 cakes)
2 cans (185g/each) of tuna chunks in brine
About 175g - 250g of potatoes
Coriander (cilantro), cut
Sweet Thai Chilli Sauce
Peel and boil the potatoes as you would if you were preparing mash. Once nice and soft drain them and mash them. Even better is using a ricer. Put the potatoes to the side and let them cool down properly, you can even put them in the fridge over night.
When the potatoes have cooled down sufficiently crack one of the eggs into them and mix with the drained and flaked tuna as well as the coriander (cilantro). Season to taste.
Make cakes out of the mix and put them on a plate/roasting tray and cover with cling film. Put them into the fridge until nice and cool.
Crack the other egg into a deep plate and beat it, put corn flour onto another plate. Dip each cake into the egg and then into the corn flour - making sure to get an even coating.
Heat the oil in a frying pan on medium heat and fry until the cakes are nicely golden on all sides.
Serve with a crisp salad and a Thai Sweet Chilli sauce to dip in.