As a Brit, I adore a good fishcake and these tuna ones are light, fresh and delicious! They are the perfect quick lunch or brunch bite for the summer and are a delight alongside my garden salad (for this recipe, click here).
Time:
Preparation- 5 minutes
Cooking- 6-7 minutes
Total= 12 minutes
Serves: 1 (makes 2 fishcakes)
Ingredients:
1/2 tin of tuna chunks in spring water (about 70 grams)
1 x medium egg
1 x spring onion
1-2 x tablespoons of golden breadcrumbs + extra for coating
Mixed herbs
Salt and pepper for seasoning
About 1 x tablespoon extra-virgin olive oil
Instructions:
- Open and drain the tin of tuna and flake with a fork. Add about half a tin to a small bowl (it doesn’t really matter on the size of the tin- the fishcakes will just be a little bigger/ smaller).
- Crack the egg and add into the mixing bowl with the tuna.
- Finely chop the spring onion and add to the bowl also. Season with a good crack of salt and black pepper and mix well to combine.
- Gradually add in enough golden breadcrumbs to just bind the mixture- it should be a tablespoon or two, but make sure you don’t add too much and make the mixture too dry as it still needs to be a little sticky for coating.
- Tip some more breadcrumbs onto a small plate. Shape the tuna mixture into two round patties and lightly coat in additional breadcrumbs.
- Heat the oil in a non-stick frying pan on a medium heat. Add the fishcakes and fry for about 3 minutes a side or until golden brown.
- Serve with a garden salad, homemade potato salad or wedges.
Me and My Crohn's 