Introduction
If you’re looking for a delicious and easy recipe that makes use of pantry staples, this Tuna and Potato Fishcake recipe is perfect for you. Combining the warmth of bread and potatoes with the savory goodness of tuna, these fishcakes can be served as a light meal or a side, paired beautifully with a fresh salad and a squeeze of lemon. Let’s dive into the ingredients and method for creating these crispy delights.
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
7 minutes per batch
Total Time
22 minutes
Yield
8 fishcakes
Enjoy making these flavorful fishcakes that not only satisfy your taste buds but also support sustainable sourcing!
Detailed Directions and Instructions
Step 1: Prepare the Bread
Hold the bread under cold running water until it is completely soaked. Once fully saturated, squeeze the bread as hard as you can to remove any excess water.
Step 2: Combine Ingredients
Tear the soaked bread into a large mixing bowl. Drain the peeled new potatoes from the tin, and add them to the bowl, scrunching them as you go. Coarsely grate the Cheddar cheese into the mixture. Finely grate the lemon zest and add it in. Next, crack in the large free-range egg and stir in the English mustard. Season the mixture with sea salt and black pepper, then mix everything together well.
Step 3: Add Tuna and Sweetcorn
Drain the tuna and sweetcorn, then gently fold them into the mixture, ensuring they are evenly distributed. Divide the mixture into 8 equal-sized portions. Dust your hands and the working surface liberally with plain flour. Shape each portion into a patty (feel free to make smaller patties for younger kids if desired).
Step 4: Fry the Patties
Heat a large non-stick frying pan over medium heat. Once hot, add a thin layer of olive oil to the pan. In batches, carefully place the fishcakes into the hot oil. Fry them for about 7 minutes or until they are golden brown and crispy, turning them halfway through the cooking time. Once done, transfer the cooked fishcakes onto kitchen paper to drain any excess oil.
Step 5: Serve
Serve the fishcakes warm, accompanied by a large seasonal salad and lemon wedges for squeezing over the top.
Notes
Tip for Sourcing Ingredients
Opt for sustainable tuna to support environmentally friendly practices and ensure the product is sourced from responsible fisheries.
Storing Leftovers
If you have any leftover fishcakes, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a frying pan or oven to restore their crispy texture.
Customization Options
Feel free to add other ingredients such as herbs or spices to enhance the flavor, like chopped parsley or paprika.
Adjust Cooking Method
For a healthier version, these patties can be baked in the oven at 200°C (180°C for fan ovens) for about 20 minutes, flipping halfway through, instead of frying.
Cook techniques
Sogging Bread
Holding the bread under cold running water until completely sodden helps to rehydrate it, providing moisture and making it easier to mix into the fishcake mixture.
Scrunching Potatoes
Squeezing and scrunching the drained peeled new potatoes into the mixture ensures they break down into small pieces, allowing them to blend seamlessly with the other ingredients.
Grating Cheese and Lemon Zest
Coarsely grating the Cheddar cheese and finely grating the lemon zest allows for even distribution of flavor throughout the mixture, enhancing both the taste and texture of the fishcakes.
Shaping Patties
Dividing the mixture into equal-sized balls and shaping them into patties ensures uniform cooking and consistent texture across all fishcakes.
Frying Fishcakes
Frying the patties in a hot non-stick frying pan with olive oil for the specified time allows them to develop a golden and crispy exterior while keeping the inside moist and flavorful.
Draining on Kitchen Paper
Placing the fried fishcakes on kitchen paper helps to absorb excess oil, leaving you with a cleaner and less greasy final product.
FAQ
Can I use stale bread for this recipe?
Yes, stale bread works well as it will absorb moisture better, though you may need to adjust the soaking time.
What kind of tuna can I use?
Using tuna in spring water is preferred; ensure it comes from sustainable sources for the best quality and environmental impact.
Can I use a different type of cheese?
Yes, you can substitute Cheddar with other types of cheese such as mozzarella or feta, although this may change the flavor profile.
How do I store leftover fishcakes?
Store leftover fishcakes in an airtight container in the refrigerator for up to 2 days or freeze them for longer storage.
Can I bake the fishcakes instead of frying them?
Yes, you can bake the fishcakes in a preheated oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through, to achieve a healthier version.
Conclusion
This delicious tuna and potato fishcake recipe combines simple ingredients to create a satisfying dish. The crispy exterior and flavorful filling make it a perfect meal for any time of the day. Serve it with a refreshing salad and lemon wedges for a delightful dining experience.
More recipes suggestions and combination
Mashed Sweet Potato Patties
Substitute peeled new potatoes with mashed sweet potatoes for a sweeter flavor and richer color.
Vegetable and Cheese Fritters
Add grated zucchini, carrots, or spinach to the mixture for a nutritious boost, along with more cheese varieties.
Spicy Tuna Tacos
Use the drained tuna mixed with avocado, lime juice, and diced tomatoes, served in soft tortillas.
Cheesy Tuna Pasta Bake
Combine cooked pasta with the tuna, sweetcorn, and cheese, then bake until bubbly and golden.
Potato and Herb Hash
Chop the potatoes and sauté with onions, bell peppers, and fresh herbs for a hearty breakfast hash.
Seafood Stir-fry
Mix the drained tuna and sweetcorn with stir-fried vegetables and serve over rice for a quick meal.
Lemon Tuna Salad
Make a fresh salad with the tuna, sweetcorn, diced cucumber, and a light lemon dressing for a refreshing lunch.
