Spiced Tuna FishCakes |

#SpicedTunaFishCakes

Spiced Tuna FishCakes

Fishcakes are really easy to make and are a great way to get your kids eating DELICIOUS fish. Perfect as an appetiser or main course with a salad, this simple fishcake recipe can easily become a favourite, with minimum ingredients you can make them so TASTY.

Our quick and easy fishcakes have the right amount of crunch and a GOOD amount of spice that won’t over power the pallet. Made with simply a tin of tuna, you won’t believe the immense flavour it brings to this dish. Leave the mayo in the fridge, keep the bread at bay and take your boring old tin of tuna to a new place.

Fishcakes were traditionally made with leftovers and each county has its own unique version. The English like to add potatoes to chunks of fish, where in Asian cooking a lot of recipes call for a fish paste. Our recipe takes on a different technique, by using an egg to bind the ingredients. It doesn’t stop there, you can try a variety of fish such as mackerel or salmon.

Makes 7 Fishcakes

• 200g good-quality tin tuna
• 30g tin water chestnuts(sliced)
• 1 scallion (green tops)
• 1cm piece of fresh root ginger (peeled and grated)
• 2 tbsp fresh coriander
• 2 tbsp olive oil
• 1 red chilli
• 3 kaffir lime leaves (rehydrated for 5 minutes in boiling water if dry)
• 2 tsp Thai fish sauce
• 1 egg
• salt and pepper

Method: see tutorial video

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Please watch: "Créme Anglaise | Posh Custard "
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