Fish cakes with coriander

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

Ingredients 13
Servings 4
Time 30 minutes, plus chilling time

Ingredients

  • 3
    medium to large potatoes, peeled and cubed
  • 125
    ml
    milk
  • 1
    can shredded tuna in brine, drained
  • 4
    spring onions, finely chopped
  • 2
    medium carrots, grated
  • 30
    ml
    lemon juice
  • 1
    lemon, finely grated rind
  • 75
    ml
    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
 

Method

about 30 minutes
 
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
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.