Eating fish is a bit like riding a bike. Sort of. Anyway, I am not really very fond of fish, but I do have a bike, so I was a bit dissappointed to find out we were doing tuna fishcakes. Got anything in the freezer Sensi…? Of course, I always make the kids try stuff so I thought it would be shamefull of me not to indulge. And was I pleasantly surprised? Well, it was a bit more than pleasant.
- 8 medium potatoes
- 1 large onion
- Bunch of corriander
- 2 cans of tuna in oil
- Salt and pepper
First off peel and quarter the potatoes, boil them, let them cool, then mash them. Chop the corriander and the onion finely and add them to the mash. Strain the tuna to get rid of the excess oil and mix that up with all the other ingredients. Lastly add the salt and pepper – plenty of pepper.
Heat up some groundnut oil in your pan (that’s peanut oil for our American cousins). Make lovely fishcake shaped patties out of your mix, and fry them up taking care not to burn them. Have your oven on, so you can keep the cooked ones warm, cos you won’t fit them all in your pan, unless of course you are sadly eating alone. Don’t forget to do a test patty, in case you want to add more seasoning or turn the heat down a touch.
Like I said, I’ve never been that hot on fish but, i have already made these again they were so damn good. Especially with Rocinantes Red Pepper Sauce (Homage to Barney) and Sensi’s patented Vegetangles