Simple Tuna Fishcakes

It’s always good to have some storecupboard recipes at the ready which are a bit more special than simple pasta or rice. This is one of those kinds of recipes – comforting and simple fish cakes made with tinned tuna that make a special meal out of standby ingredients. I also think people don’t home make fish cakes nearly enough – shop bought fish cakes really don’t compare at all to even the most simple of home made efforts. When combined with a lovely leafy salad this makes a wonderfully satisfying meal!

Serves 2 very hungry or 4 less hungry (or with wedges!)

INGREDIENTS
A 200g tin of tuna or for more luxurious fishcakes, another fish of your choice (my mum often makes these with salmon and they’re gorgeous!)
About 325g large potato(es)
30g melted butter
3 or 4 spring onions
a few tbsps of chopped parsley
lemon zest
a good squeeze of lemon juice (or lime as I rather like)
salt and pepper
1 egg, beaten
plain flour

15g of butter
Sunflower oil
Lemon wedges to serve (or lime again)
Tartare Sauce (recipe to follow!)

Preheat the oven to 200 degrees/400 F/ gasmark 6 and bake the potatoes in their skins until soft (about an hour) – though the microwave will do this job too if you’re in a rush! When the potatoes are nice and soft inside, scoop out the flesh into a bowl. If you’re using fish other than tuna make sure it’s cook (either in the oven with the potato or on the hob) and if you’re using tuna, drain it. Add the fish to the bowl, melt the 30g of butter and add it to the bowl alon with the parsley, chopped spring onions, lemon juice, lemon zest and some salt and pepper. Add about half the beaten egg (but NO more!) and mix the whole lot together with your hands – squidging away until you have a rough but nicely bound together mix!

Divide the mix into 4, dust hands with flour and shape each one into a nice round. Sometimes I make them half the size and have smaller fishcakes. Coat each of these in flour, and put on a plate. Cover the plate with clingfilm and leave in the fridge until ready to eat.

About 15 minutes before you want to sit down and eat, put the 15g of butter and a tbsp of sunflower oil in a pan over a moderate heat. As soon as it starts to foam, pop the fishcakes gently in the pan and cook until nicely browned on both sides. Serve very hot with the lemon wedges. I usually serve these with some home made potato wedges, a good big leafy salad and home made tartare sauce (recipe to follow!)

Hannah

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