A hearty tuna fish cake recipe, flavoured with chilli, garlic, ginger, spring onions and lime. These are so easy to make and taste delicious too.
Before I moved to Toronto, I was working in a money advice team at a University in England. As part of my role I developed an ‘eat off £15 a week challenge’ for students – and provided a selection of recipes and a shopping list for a week. The idea was the shopping list would only cost £15 to buy, and all the recipes could be cooked from that list.
The reason why I am telling you this is I have found you can save huge amounts of money by using similar ingredients (in terms of perishable items) in your meals over any one week.
This week I had leftover ginger, chillis, bread and white potatoes. I found I could create this fish cake recipe by only having to add a couple of extras, mainly stuff that I had hidden in the store cupboard anyway.
Again, I have to apologise for the rough estimates with some of the ingredients. There are two reasons for this
- I still don’t have any scales (although I have been told our boxes from England full of wonderful kitchen goodies will be arriving on the 16th June – yippee)
- My style of cooking generally involves throwing it in the pan and seeing what works.
The good news is I think you can work this recipe without having really specific quantities. As long as you end up with a mixture that can be moulded into patties, you can’t go too far wrong.
The Recipe: Tuna Fish Cakes
Makes 4 fishcakes
Total time = 2 hours (because they need to rest in the fridge for an hour). Actual prepping time is about 30 minutes.
What you will need:
- 2 medium baking potatoes – about 300g
- 2 tins of tuna (approximately 250g total weight)
- 1 red chilli
- 1 garlic clove
- Teaspoon dried parsley
- 1 lime (juice and rind)
- 100 g breadcrumbs (fresh is best but any will do)
- 4 spring onions
- 1 thumb ginger
- Salt and pepper
- Oil for frying
- Side salad to serve
- Peel the potatoes and chop in half. Boil until soft (about 20 minutes) and leave to cool for 10 minutes.
- Mash the potatoes using a fork or potato masher. Drain the tinned tuna and add to the pan/ bowl with the potatoes. Mix well with a spoon.
- Trim the ends off the spring onions. Finely chop the remainder of the onions and add to the pan.
- Deseed the chilli, finely chop and add to pan. Mince the garlic and ginger and add.
- Grate the rind off the lime into the pan. Cut the lime in half and squeeze the juice in too.
- Add 2 tbsp of the breadcrumbs, parsley, salt and pepper. Mix all the ingredients together thoroughly.
- Using your hands, mould the mixture into four patties.
- Spread the remaining breadcrumbs over a board or plate. Press the patties onto the breadcrumbs so that stick to either side of the fishcake.
- Cover and leave in the fridge for an hour.
- Shallow fry the fishcakes for five minutes on either side. Check they are hot in the middle before serving.
- Serve with a side salad, and enjoy!