April Fish Challenge – Tuna Fish Cakes

Tuna Fish Cake Blog

Tuna, Cauliflower & Broccoli Fish Cake

This was inspired by Jamie Oliver Fish Cakes but I wanted something without the potatoes. This was my April fish challenge. I’m not the biggest fan of fish but I’ve challenged myself to having it once a month. Smothering this in a lemon sauce (which I’m still working on) means there isn’t much of a fishy flavour after all.
Time: Cooling & Refrigeration 40 minutes Preparation 20 minutes Cooking 8-10 minutes
 
Makes: 4 fish cakes, serves 2
Ingredients:
300g frozen mixed cauliflower broccoli
120g tin tuna steak – no drain
1/2 teaspoon (2.5ml) pepper (black or white)
1/2 teaspoon dried garlic (fresh will work fine)
salt to taste
1 teaspoon dried dill tops
1/2 teaspoon dried parsley
1 egg
1 lemon, zest only
1 tablespoon cornflour plus some extra for dusting
Olive oil for frying
Method:
  1. Boil the cauliflower and broccoli in water until soft.
  2. Drain. Mash, stirring as you mash to help cool down. Leave to cool for 10 minutes.
  3. When cool, put in a large bowl and add the remaining ingredients (except the olive oil for frying). Stir until well mixed.
  4. Dust a plate or board with a little cornflour.
  5. Divide the mixture into four.
  6. Using your hands, take a quarter of the mixture and pat into a ball and flatten to about 2 cm. Put onto the floured surface and dust a touch of flour on top. Repeat for remaining 3 quarters of the mixture.
  7. Put the plate or board in the fridge for 1/2 an hour to help keep them together when cooking.
  8. In a large frying pan, heat a generous layer of olive oil. When hot, add the fishcakes gently.
  9. Cook for 4-5 minutes each side, turning over only once, until crisp.
  10. Serve hot.
This goes nicely with a lettuce and avocado salad.
Lemon sauce is a good addition as well.
Storage
If storing cooked, store in an airtight tupperware in the refrigerator. Only keep for 1 day in the fridge.
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