Introduction
Delve into the delightful world of home-cooked meals with this scrumptious recipe for tuna fishcakes. These golden-brown patties are packed with flavor and are perfect for a hearty lunch or dinner. Combining the hearty texture of potatoes with the savory taste of tuna and a hint of cheese, this dish is sure to impress. Whether you opt for frying them on the stovetop or cooking them in an air fryer, these fishcakes are easy to make and incredibly satisfying.
Detailed Ingredients with measures
– 100g bread
– 1 x 567g tin of peeled new potatoes
– 30g Cheddar cheese
– 1 lemon
– 1 large free-range egg
– 1 heaped teaspoon English mustard
– 1 x 400g tin of tuna in spring water, from sustainable sources
– 1 x 200g tin of sweetcorn
– Plain flour, for dusting
– Olive oil
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 7 minutes per batch
Total Time: 22 minutes (including prep)
Yield: 8 fishcakes
Prepare to savor the delicious combination of ingredients as you craft these tasty tuna fishcakes, paired wonderfully with a fresh seasonal salad and tangy lemon wedges to elevate your dish. Enjoy your cooking!
Detailed Directions and Instructions
Step 1: Prepare the Bread
Hold the bread under cold running water until it is completely sodden. Squeeze the bread as hard as possible to remove excess water.
Step 2: Combine Ingredients
Tear the soaked bread into a large bowl. Drain the peeled new potatoes and add them to the bowl, scrunching them as you go to break them apart.
Step 3: Add Cheese and Zest
Coarsely grate in the Cheddar cheese, then finely grate in the lemon zest. Add the large free-range egg and the heaped teaspoon of English mustard. Season the mixture with sea salt and black pepper, and mix well until all ingredients are combined.
Step 4: Fold in Tuna and Sweetcorn
Drain the tuna and the sweetcorn, then gently fold them through the mixture until evenly distributed.
Step 5: Shape the Patties
Divide the mixture into 8 equal-sized portions. Dust your hands and the mixture liberally with plain flour, then shape each portion into patties.
Step 6: Cook in Frying Pan
Heat a large non-stick frying pan over medium heat. Once hot, add a thin layer of olive oil. In batches, place the fishcakes in the pan and fry for 7 minutes, or until they are golden and crispy. Turn them halfway through cooking, then drain on kitchen paper once done.
Step 7: Alternative Cooking Method – Air Fryer
If using an air fryer, flatten the fishcakes to 2cm thick. Generously spritz them with olive oil. Cook them in a single layer in the air fryer at 200°C for 12 minutes, turning them halfway through the cooking time, until golden and crispy.
Notes
Serving Suggestions
Serve the fishcakes with a big seasonal salad and lemon wedges, which can be squeezed over the top for added flavor.
Storage Tips
Leftover fishcakes can be stored in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Variation Ideas
Feel free to add herbs like parsley or dill for additional flavor, or substitute the tuna with another sustainable fish if desired.
Cook techniques
Wet Bread Technique
Hold the bread under cold running water until it is completely soaked. Squeeze the bread vigorously to remove as much excess water as possible.
Tearing Bread
Tear the soaked bread into small pieces and place it in a large bowl. This helps to incorporate it evenly with the other ingredients.
Mixing Ingredients
Add the drained new potatoes to the torn bread, scrunching them together to mix well. This process breaks down the potatoes and combines them with the bread.
Grating
Coarsely grate the Cheddar cheese and finely grate the lemon zest to enhance the flavor of the mixture.
Folding
Once the egg and mustard are added, gently fold in the drained tuna and sweetcorn to ensure an even distribution without breaking up the fish too much.
Shaping Patties
Divide the mixture into eight equal-sized portions. Shape each portion into a round patty, then dust liberally with plain flour to help with browning during cooking.
Pan Frying
Heat a non-stick frying pan with a thin layer of olive oil. Cook the fishcakes in batches for about 7 minutes on medium heat until they are golden and crispy, turning them halfway through cooking.
Air Frying
For air frying, flatten the patties to a thickness of about 2cm, spritz them with oil, and cook in a single layer at 200°C for approximately 12 minutes, turning once until they are golden and crispy.
FAQ
Can I use different types of cheese?
Yes, you can substitute Cheddar cheese with other cheeses like mozzarella, feta, or gouda based on your preference.
What can I serve with these fishcakes?
They pair well with a seasonal salad and are delicious with lemon wedges for extra flavor.
Can I freeze the fishcakes?
Yes, you can freeze them uncooked or cooked. Just ensure they are fully cooled before freezing and store them in an airtight container.
How can I make these fishcakes spicier?
Add some diced jalapeños or a pinch of cayenne pepper to the mixture for an extra kick.
Is there a substitute for lemon?
If you don’t have lemon, you can use lime juice or apple cider vinegar as a tangy alternative.
Conclusion
This delightful tuna and potato fishcake recipe is a fantastic way to utilize simple ingredients while delivering a satisfying meal. The combination of flaky tuna, creamy potatoes, and rich cheese, coupled with the zest of lemon and kick of mustard, creates a flavor-packed dish that’s perfect for lunch or dinner. Simple to prepare and quick to cook, these fishcakes can be enjoyed on their own or served alongside a vibrant salad.
More recipes suggestions and combination
Tuna and Sweetcorn Fritters
Mix tuna and sweetcorn with a batter made from flour, egg, and milk, then fry until golden and crispy for a quick snack.
Potato and Cheese Patties
Utilize the peeled new potatoes with cheese and seasonings to create delicious vegetarian patties for kids and adults alike.
Lemon Herb Risotto
Use the zest of the lemon to flavor a creamy risotto with herbs, perfect as a side dish or vegetarian main.
Tuna Pasta Salad
Combine cooked pasta with tuna, sweetcorn, and a light mustard-lemon dressing for a refreshing cold pasta salad.
Cheesy Potato Bake
Layer sliced potatoes, cheese, and a splash of cream to create a rich cheesy potato bake, perfect as a comforting side dish.
Oven-Baked Tuna Casserole
Combine tuna, sweetcorn, and breadcrumbs topped with cheese to make a hearty oven-baked casserole for the whole family.
