Easy, tasty fish cakes

By Drum Digital
14 June 2014

We all know fish is brain food. So smarten up your whole family with this delicious recipe.

Homemade tuna cakes with mashed peas

Make your own healthier version of fish cakes by adding a good quantity of vegetables.

Makes 6 to 8 portions

Preparation time: 15 minutes

Standing time: 30 minutes

Cooking time: 15 to 20 minutes

Tuna cakes

  • 2 cans (175 g each) tuna, drained
  • 6 spring onions, finely chopped (optional)
  • 2 baby marrows, grated
  • 125 ml (½ c) mashed potato
  • pinch of salt
  • 1 egg, beaten
  • 60 ml (¼ c) cake flour
  • oil for frying (or baking)
  • mayonnaise for decoration

Mix all the ingredients except the oil in a large mixing bowl. Divide the mixture in equal parts and form small cakes. Place a piece of wax paper on a tray and place the cakes on it. Leave in the fridge for 30 minutes.

Heat the oil in a pan. (Use a brush or piece of kitchen paper to grease the base of the pan only.) Fry the tuna cakes for 10-15 minutes on both sides until cooked and crisp. Decorate the cakes with mayonnaise faces and serve with mashed peas and extra  lemon wedges.

Mashed peas

  • 250 g peas
  • 60 ml (¼ c) yoghurt
  • 15 ml (1 T) olive oil
  • 10 ml (2 t) lemon juice
  • 2 ml (½ t) nutmeg
  • and lemon wedges for serving

Steam the peas for about a minute and stir in the yoghurt, olive oil, lemon juice and nutmeg. Mash the mixture with a fork and set aside.

Find Love!

Men
Women