Many people use the new year as an opportunity to kick start their healthy eating, after indulging in the Christmas festivities. Today, I have a very easy tuna fish cake recipe for you with a little twist. I usually have most of the required ingredients sat at home, as they're pretty much staples in our kitchen. So if I'm ever stuck on what to make hubby for supper, this is something that I can turn to with ease.
Ingredients: Fish Cake
|The basic ingredients for the mixture|
1 can of tuna fish
3 spring onions
Few parsley sprigs
Salt & pepper
75gr grated cheddar cheese
1/2 tspn turmeric powder
2 slices of slightly stale bread
1 tbsp olive oil for shallow frying
1. Peel, wash, slice, and boil the potatoes until cooked through.
2. In the meantime, wash and thinly slice the spring onions and parsley, and put to one side.
3. Grate the zest of the lemon and add to the spring onions and parsley.
4. Once the potatoes are cooked, drain the water and put the potatoes into a mixing bowl.
5. Squeeze the juice of half a lemon on top of the potatoes and mash them roughly (lumps are allowed ;o)).
6. To the mashed potatoes add the spring onions, parsley, lemon zest, tuna, and salt and pepper to taste.
7. You can leave the fish cake mixture as is at this stage, or you can choose to add whichever of the optional ingredients you desire. I chose to add the grated cheese and some chill flakes on this particular day. I have, in the past, added turmeric (a great anti-inflammatory for arthritis sufferers like me), and it wasn't over powering, nor did it turn the fish cakes bright yellow, in case you were wondering ;o).
8. Now it's time to roll your sleeves up and get stuck in to mix all the ingredients together. I always wear some plastic food gloves to do this.
|Time to get mixing|
10. Repeat until you have completely used up the mixture to make the fish cakes. I typically get 8 fish cakes from this quantity of ingredients. At this stage you can store the fish cakes in the fridge until you are ready to cook them. You can also freeze the fish cakes at this stage to use at a later date. Just be sure to defrost them fully before going ahead with the coating and frying them.
12. Whisk the eggs in a bowl.
13. Heat up a non stick frying pan with the tablespoon of olive oil.
14. Take a fish cake and dip it into the egg, then straight into the breadcrumbs before putting it into the frying pan. Repeat for however many fish cakes fit into your frying pan at one time. I can get 4 fish cakes in my frying pan.
15. Cook the fish cakes on a medium heat for about 3 minutes on each side, until golden brown.
16. Repeat the above 2 steps for the remaining fish cakes and serve with some fresh lemon.
Love Sheen xxx