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
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 lemon, zest only
1 tablespoon cornflour plus some extra for dusting
Olive oil for frying
- Boil the cauliflower and broccoli in water until soft.
- Drain. Mash, stirring as you mash to help cool down. Leave to cool for 10 minutes.
- When cool, put in a large bowl and add the remaining ingredients (except the olive oil for frying). Stir until well mixed.
- Dust a plate or board with a little cornflour.
- Divide the mixture into four.
- 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.
- Put the plate or board in the fridge for 1/2 an hour to help keep them together when cooking.
- In a large frying pan, heat a generous layer of olive oil. When hot, add the fishcakes gently.
- Cook for 4-5 minutes each side, turning over only once, until crisp.
- Serve hot.
This goes nicely with a lettuce and avocado salad.
Lemon sauce is a good addition as well.
If storing cooked, store in an airtight tupperware in the refrigerator. Only keep for 1 day in the fridge.