My go-to meal for many years were these fish cakes. Dad used to make them for us when we were growing up and they were just so delicious. Add a bit of lemon and a sprinkle of salt and there really was nothing better! I make this version with canned tuna because I like the texture and flavour of it, however feel free to use fresh fish if you like. Just for noting, fresh fish can hold more liquid so you might need to add some additional rice flour. Go forth and FISH(cake)!!!
Serves 8-10, GF, DF, NS
2 x 420 cans of tuna
1/2 bunch fresh coriander, chopped finely
zest of half a lemon
- Place the potatoes in a large pot of boiling water, let the potatoes cook until they are tender. If you were using fresh fish for this recipe, add the raw fish to the boiling water to poach for about 3 minutes towards the end of cooking the potatoes.
- Drain well and transfer the potatoes to a large mixing bowl.
- Add the strained tinned tuna, here and roughly smash/mash the potato and fish mixture.
- Add coriander, eggs and lemon zest to the bowl and mix together.
- Here is where you shape the mixture into patties however first, I gauge how much moisture is still in the mixture and this helps me to determine how much rice flour I add. You want the mixture to be moist enough that the patties stay together but if there is too much liquid in the mixture they fall apart. Add the rice flour here accordingly. As a rule of thumb, I normally add around 1/4 cup however sometimes it’s less and sometimes it’s more.
- Once you have made the patties, sprinkle a little more rice flour over the top of them and let sit in the fridge to set for roughly 30 minutes.
- Heat oil in a large frypan over a medium-high heat. Fry the patties on both sides until golden brown, drain on paper towels before serving and enjoy with a nice salad or roasted vegetables!
- The great thing about fish cakes is that you can make them as fancy as you like! This recipe is a base recipe that sometimes I add to and others times, I don’t. Some flavour additions include adding chilli and ginger, different herbs or even spices. Go ahead and experiment!
- These freeze well for those nights you get home from work (be that in an office or after a full day of parenting) and don’t want to cook. If you want to freeze them, freeze them before you cook them, once you have made them into patties.