In collaboration with Wiltshire Chilli Farm
If you’re looking for a meal that you can make with some store-cupboard basics, fishcakes has to be right up there as one of the best. This recipe is made with tuna as I always have some in the cupboard, but you can easily replace this with tinned salmon or sardines, which will work just as well. And if you don’t have potatoes, use cooked rice instead. This recipe was simply inspired by what I had available. There are so many different flavour combinations – add capers, fresh herbs, for example. If you’ve no eggs, use milk to dip the cakes instead. For an extra flavour kick use Habanero Chilli Sauce from Wiltshire Chilli Farm. Turn humble ingredients into a simple, tasty meal.
Store-cupboard ingredients, produces tasty results.
- 2 x 160g tinned tuna/sardines/salmon/crab, drained
- 700g potatoes, peeled and chopped into 1/8
- 4 tablespoons Habanero Chilli Sauce
- 2 spring onions, chopped
- 50g spinach (fresh or frozen)
- 2 eggs, beaten
- 100g breadcrumbs
- 1 teaspoon salt
- vegetable oil for frying
- Step 1 Put the potatoes and salt into a saucepan and cover with water. Bring to the boil and cook for 10 minutes.
- Step 2 Remove the potatoes from the pan and drain off any excess liquid, place them in a bowl and mash. Wilt the spinach in a pan then add to the mixture. Let the mixture cool, then add the tuna, spring onions and gently stir to combine.
- Step 3 Take a handful of the mixture and shape into 1-inch cakes.
- Step 4 Place the patties in the fridge for 30 minutes to firm.
- Step 5 Remove the fishcakes from the fridge and dip into the egg and then the breadcrumbs. Repeat the process until you have used up all of the mixture.
- Step 6 Heat oil in a frying pan then place some fishcakes into the oil ensuring you don’t overcrowd the pan.
- Step 7 Cook for 4 to 5 minutes on each side. Serve with salad.