Fish cakes with coriander

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 13
Servings 1
Minutes 30 minutes, plus chilling time


Serving Change
  • 3
    medium to large potatoes, peeled and cubed
  • 125
  • 1
    can shredded tuna in brine, drained
  • 4
    spring onions, finely chopped
  • 2
    medium carrots, grated
  • 30
    lemon juice
  • 1
    lemon, finely grated rind
  • 75
    finely chopped fresh coriander
  • 0.50
    a small chilli, chopped
  • cake four for dusting
  • 1
    large egg, lightly beaten
  • breadcrumbs for coating
  • sunflower oil for frying


30 minutes, plus chilling time
Bring a saucepan of salted water to the boil, add the potato and cook for 15 minutes, or until tender.
Drain and, while the potatoes are still hot, mash until they are smooth.
Stir in the milk.
Place the tuna in a bowl and flake with a fork.
Add the spring onion, carrot, lemon juice and lemon rind, coriander and chilli.
Season to taste with salt and freshly ground black pepper.
Add the mashed potato to the tuna mixture and mix.
Roll the mixture into patties or balls.
Coat each patty in flour.
Shake off the excess, dip them into the beaten egg and coat them in breadcrumbs.
Place the patties on a flat plate. Cover and refrigerate for 20 minutes.
Heat a thin layer of oil in a pan and fry the patties over medium heat until golden brown on both sides. Drain on absorbent paper.
Serve hot with lemon wedges and tartare sauce or seafood mayonnaise.

Read more on: starch  |  shallow-fry


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