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Tuna Fishcakes with Chives & Dill | Tangy and Zesty |

Tuna Fishcakes

Now that we have all been advised to self-isolate, it’s can be tricky to think of inspiring ways to prepare yummy dishes. But we’re here to tell you that you can still make delicious meals with canned goods and budget-friendly pantry staples. Time to put that tinned tuna you’ve stockpiled in your pantry to good use!

Believe it or not, canned tuna makes utterly moreish  Tuna Fishcakes. Don’t stress if you don’t have some of the fresh ingredients like herbs that the recipe calls for, you can always substitute or omit.

Tangy Tuna Fishcakes

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 15 minutes Cooking Time: 45 Minutes

Canned tuna makes utterly moreish fishcakes.

Ingredients

  • 2 medium potatoes, peeled and diced
  • 1 Tbsp (30 ml) butter
  • 1 small onion, finely chopped
  • 2 x 170 g tins shredded tuna in salted water, well drained
  • 3 Tbsp (45 ml) creamy mayonnaise
  • 1 egg, lightly beaten
  • zest of 1 lemon
  • handful of chives, chopped
  • 2 Tbsp (30 ml) dill, chopped
  • freshly ground salt and pepper to taste
  • 1 C (250 ml) seasoned flour for dusting
  • cooking oil for shallow frying
  • To Serve
  • ½ C (125 ml) creamy mayonnaise
  • extra lemon zest and chopped chives
  • a bunch of spring onions, thinly sliced
  • lemon wedges

Instructions

1

Boil the potatoes in salted water until tender. Drain well and mash until smooth. Set aside.

2

Heat the butter in a large frying pan and sauté the onion over a gentle heat until softened and translucent.

3

In a large mixing bowl, mix the tuna, mashed potato, fried onion, mayonnaise egg, lemon zest and herbs until well combined. Season to taste. Allow mixture to chill in the fridge for 30 minutes.

4

Using floured hands, divide the chilled mixture into +- 10 balls and flatten into patties. Dust well with seasoned flour.

5

Heat enough oil for shallow frying in a medium sized frying pan.

6

Fry the fishcakes over moderate heat until golden on both sides and hot in the centre. Cook for approximately 4 minutes per side, and then turn once more and fry for a further 2 minutes.

7

Place the fishcakes onto a rack lined with paper towel to absorb excess oil.

Notes

To Serve Add the lemon zest, chives and black pepper to the mayonnaise and season to taste. Serve the fishcakes with sliced spring onions and lemon wedges and enjoy with a crisp salad.

Serving Tuna Fishcakes

Add the lemon zest, chives and black pepper to the mayonnaise and season to taste.
Serve the fishcakes with sliced spring onions and lemon wedges and enjoy with a crisp salad. Here are some salad recipes to inspire you. Chickpea Salad | Wholesome Mediterranean Magic | or perhaps Pacific Salad | Polynesian Sunshine Platter |

Wine Matching

You cannot self isolate without wine. Tuna Fishcakes,  a light and refreshing main course. It needs a light and refreshing wine. We chose a Sacchetto Col de L’Utia Prosecco Brut 2018.

Crisper and creamier than Cava, with a softer fizz than Champagne, this luxury drop has all the melt-in-the-mouth quality you’d expect from a world-famous winemaker. It’s full of fruit and delicate refreshing bubbles. Perfect for parties, weddings, or just making your Friday night fish and chip supper sing. Available from Naked Wines.

 

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