Tuna fish cakes

  • Ali

I love fish cakes and when you think how super simple they are it’s a really quick supper or lunch when you feel like you have nothing in the house. These are made with tinned tuna meaning you’re pretty sure of having a healthy meal on the table even if the fridge is empty.

Ingredients

1 medium sweet potato

½  cup cooked or left over brown rice

2 x 125g tins tuna

1 lemon zest and juice

25 - 50g quinoa flakes

2 eggs (or 2 flax eggs made with 2 tablespoons ground flax seed and 6 tablespoons water) 

1 small onion finely chopped

3 tablespoons of finely chopped herbs (parsley, dill, tarragon, thyme etc are my favourites)

Salt and pepper to taste

Coconut oil for frying

 

Directions

Peel and dice the sweet potato and steam until tender. Mash and place in a bowl. 

Place all the ingredients, except the quinoa, in with the sweet potato and combine well. Add enough quinoa flakes to stiffen the mixture without over working it. 

Wet or oil your hands and form into individual fish cakes using your hands. Place on a plate and set aside. If the mixture is particularly wet place in the fridge uncovered for 30 mins to 2 hours to chill before cooking.

Add 2 tablespoons coconut oil to a large frying pan and heat. Place a few fish cakes into the pan at the same time and cook until golden brown on both sides. I start by laying my first fish cake at 12 O clock and filling the plan in a clockwise direction. That way I know which fish cakes to start to turn first in order to catch them before each side over cooks.

Repeat with the rest of the mixture if you couldn’t fit them all into one pan. Place in a dish and keep the rest arm until they are all cooked. 

Serve with salad and my favourite chilli mint peas and beans. See blog recipe. For a more filling supper add sweet potato wedges and for a quick lunch reheat a fishcake and make into a fishcake sandwich!