Tuna Fish Cakes
'Crispy on the outside and smooth on the inside, these Tuna Fish Cakes are the perfect way to use up some cupboard staples for a quick, easy and delicious lunch!'
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
- 1.5 cups Mashed Potato (or 3 medium potatoes - approx 450g)
- 2 Cans of Tuna, drained (185g/6.5oz each)
- 2 Spring Onions, finely diced
- 2 heaped tbsp all-purpose Flour
- 4 tbsp Breadcrumbs
- 1 tbsp Butter
- 1 tsp fresh Dill, finely diced
- 1 tsp Mayo (full fat)
- zest of 1/2 Lemon (save wedge to serve)
- 1 tsp Dijon Mustard
- 1 Egg, beaten
- 1/2 tsp Garlic Powder
- 1/8 tsp Cayenne Pepper or to taste
- Salt & Black Pepper to taste
- Oil for frying
Set up your stations: 1 bowl with flour, then 1 with your beaten egg and lastly with breadcrumbs. Season both the flour and breadcrumbs with a pinch of salt and pepper.
Combine your Mash with Butter, Mustard, Mayo, Spring Onion, Dill, Tuna, Garlic, Cayenne, Lemon Zest and generous helpings of Salt & Pepper.
Mould into equal burger-shapes (should get 6-8 depending on size). If they seem flimsy, consider popping in the freezer for 5 minutes to firm them up. Carefully dip in the Flour, then the Egg and finally the Breadcrumbs, making sure all surfaces are covered.
Pour enough oil in a pan to comfortably cover the entire surface. Fry over medium heat, flipping once until golden and crispy (6-8mins).
Tips for keeping the patties from falling apart
a) Boiling Potatoes - If you are boiling potatoes, ensure you leaves them to steam before you mash. This will allow some moisture to escape the potato and prevent the patties from going mushy.
b) Freezer - If the patties seem flimsy after you've moulded them, pop them in the freezer for 5 or so mins before you dredge them through the batter to firm them up.
c) Oil - It's important that the oil is hot enough to 'sizzle' when the patties hit the pan. If it's too low, the patties will merely soak up the oil, become soggy and fall apart. Test by dropping a tiny bit of patty in the oil beforehand.
How to reduce mess when making the breadcrumb batter
Coating anything in a flour, egg, breadcrumb batter opens the possibility of mess. my advice is to have a 'dry' hand and a 'wet' hand. Use one hand to coat the dry ingredients and the other to coat the wet. Simples. I also have a bowl of warm water next to me to dip my fingers in if things get too sticky.
If you're not keen on dill then sub parsley. If you don't like spice then just leave out the cayenne pepper.
Based on the assumption around 2 tbsp of olive oil is soaked up by 6 fish cakes.
Calories: 225kcal | Carbohydrates: 22.41g | Protein: 14.65g | Fat: 8.87g | Saturated Fat: 2.126g | Polyunsaturated Fat: 1.301g | Monounsaturated Fat: 4.691g | Trans Fat: 0.006g | Cholesterol: 126mg | Sodium: 207mg | Potassium: 436mg | Fiber: 2g | Sugar: 1.34g | Vitamin A: 450IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 2.2mg