Monday, April 02, 2007

Light lunch: Fishcakes

Looked through a few recipes for fishcakes, they’re all pretty much the same. Here’s my simplified version. Makes about 8 small patties.

2 medium-sized potatoes
1 tin tuna/salmon (130g)
1 egg, beaten
2 tablespoons mayonnaise
Breadcrumbs (for coating)
Seasoning of your choice i.e. salt, pepper, herb mixes, etc. (I used some dill, ½ a lemon, and some salt and pepper)
Oil, for frying

1. Peel potatoes, halve, and boil in salted water until really soft, about ½ an hour. Remove and drain well.
2. Mash potatoes with mayonnaise. Drain can of tuna well, mash into small bits. Add tuna to mashed potatoes, mix well and season. Whatever seasoning you choose to add in, make sure your mixture is not too wet it’ll make the patties hard to shape later. Cover and pop into the refrigerator for a few hours, or until the mixture sets enough for you to be able to shape it.
3. Shape the mixture into small patties, about half the size of your palm. Dip patty in beaten egg and coat evenly with breadcrumbs.
4. When you’re ready to cook them, heat a small amount of oil (enough for shallow frying) in a non-stick pan. When oil is hot, pop in patties and fry for about 4 minutes on each side, until golden. Do not be tempted to flip patties numerous times it’ll only result in them breaking up and you ending up with tasty but not very presentable looking mush. (Yes, I did end up with mush on my first try.) When patties are cooked, remove, pat well with a kitchen towel to remove any excess oil, and serve with your favorite dip.

I know it seems like a lot of trouble to go through for hot fish, but hey I’m on holiday. I have loads of free time. Too much free time according to some friends. Hehe.

Oh, and if you don’t want to fry the patties all at once, you can freeze them on a tray and after they’re frozen, pack and store in the freezer. You do not have to defrost them before frying.


Chef John said...

Hi, looks great! Thanks for adding my blog to your links!
Cheers, Chef John

~Bee Nee~ said...

chef john, Thanks for the support!