Tuna fish cakes
Serves: 4-6
Prep time: 30 minutes
Baking time: 12 minutes...
Skill Level: Easy
Serves: 4-6
Prep time: 30 minutes
Baking time: 12 minutes...
Skill Level: Easy
INGREDIENTS
3 medium potatoes, peeled and cut in quarters
30 ml butter or margarine
2 x 170 g cans solid tuna, drained
4 spring onions, chopped
15 ml chopped fresh parsley or 5 ml dried
60 ml (35 g) Snowflake cake wheat flour
80 ml sweet chilli sauce
Coating
250 ml (140 g) Snowflake cake wheat flour
3 extra-large eggs, beaten
250 ml (120 g) dried breadcrumbs
METHOD
1. Boil potatoes in salted water in a medium, heavy-based saucepan until soft. Drain, add butter and mash until creamy and fluffy.
2. Add tuna, spring onions, parsley and seasoning to mashed potatoes and mix well. Roll mixture into small-size balls. Press down slightly to flatten.
3. Coating: Roll fish cakes in flour, then dip into beaten eggs and lastly roll in breadcrumbs. Place onto a baking tray and refrigerate for about 30 minutes to allow crumbs to set.
4. Heat oil in a large, heavy-based frying pan. Gently fry fish cakes in hot oil until golden brown on both sides. Remove from oil and drain on paper towel. Serve with sweet chilli sauce. Garnish with lemon slices.
Variations
- Substitute canned tuna with 500 g fresh fish, such as hake. Cook, drain and flake.
- Substitute breadcrumbs with ginger biscuits.
Snowflake
3 medium potatoes, peeled and cut in quarters
30 ml butter or margarine
2 x 170 g cans solid tuna, drained
4 spring onions, chopped
15 ml chopped fresh parsley or 5 ml dried
60 ml (35 g) Snowflake cake wheat flour
80 ml sweet chilli sauce
Coating
250 ml (140 g) Snowflake cake wheat flour
3 extra-large eggs, beaten
250 ml (120 g) dried breadcrumbs
METHOD
1. Boil potatoes in salted water in a medium, heavy-based saucepan until soft. Drain, add butter and mash until creamy and fluffy.
2. Add tuna, spring onions, parsley and seasoning to mashed potatoes and mix well. Roll mixture into small-size balls. Press down slightly to flatten.
3. Coating: Roll fish cakes in flour, then dip into beaten eggs and lastly roll in breadcrumbs. Place onto a baking tray and refrigerate for about 30 minutes to allow crumbs to set.
4. Heat oil in a large, heavy-based frying pan. Gently fry fish cakes in hot oil until golden brown on both sides. Remove from oil and drain on paper towel. Serve with sweet chilli sauce. Garnish with lemon slices.
Variations
- Substitute canned tuna with 500 g fresh fish, such as hake. Cook, drain and flake.
- Substitute breadcrumbs with ginger biscuits.
Snowflake
