Monday, 5 January 2015

Recipe: Easy Tuna Fish Cakes With A Twist

Good Day Everyone,

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
4 medium sized potatoes
1 can of tuna fish
3 spring onions
1 lemon
Few parsley sprigs
Salt & pepper

Optional Ingredients:
75gr grated cheddar cheese
Chilli flakes
1/2 tspn turmeric powder

Coating Ingredients:
2 slices of slightly stale bread
1-2 eggs
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
9. Take a bit of the mixture into your hands and roll it into a ball and then flatten and pop onto a large plate/tray.
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.
11. Blitz the bread slices in a blender to form breadcrumbs and pour into a breakfast bowl.
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.
In the summer, we usually have our fish cakes with a colourful salad, but as it's currently winter, we ate ours with some vegetable ribbons lightly cooked in olive oil and a drop of balsamic vinegar.
I hope you try this recipe out and don't let the number of instructions put you off. It is a lot easier than it looks, and best of all they taste delicious :o)

Love Sheen xxx
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