I love a good old fashioned fishcake, but I have no patience. Most recipes require you to cook the fish or cut it into pieces and I rarely have fresh fish unless we are eating out. My go to are these tuna fishcakes. Read all the way to the bottom for some tips and substitutions!
INGREDIENTS:
- 1 tin of tuna, in brine, drained
- 1 potato, peeled and mashed
- 1 egg
- coriander, chopped
- 1/2 onion, chopped
- 1 green chilli, chopped
- salt
- pepper
- oil for frying
METHOD:
- Make sure your potato is properly cooked and there are no lumps in your mash. Your potatoes should be dry and not wet.
- Add your well drained tuna to the potato, as well as the other ingredients. Make sure everything is well combined. The other ingredients should be chopped finely.
- Take 1 Tb of tuna and form it into a small fishcake. With this measurement you can make 10 – 12 fishcakes. You can make larger ones if you wish.
- Heat some oil in a frying pan and shallow fry the fishcakes, turning once. Do not try to turn them too soon or they will break.
- Drain on kitchen towel and enjoy with this Asian Slaw.
Tips:
If you want to leave out the potato, for Banting/Keto reasons you can. You can double this recipe very easily and makes for a great high protein dish. I even like eating them plain with a bit of hot sauce. If you have trouble with binding the mixture without the potato add some coconut flour.
You can also crumb this fishcake with breadcrumbs.
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Slms, made this last week and it was so delicious. Thank you for the recipe. I saw on your stories you mentioned you froze it, if I’m not mistaken. Does it draw water at all with it being fish and with the potato in it?
Ws, so happy you made it! It held up quite well in the freezer, but I did not keep it for that long – maybe 1 – 2 weeks. I think the longer it keeps in the freezer the more watery it will be and the texture of the potato will change over time.