These tasty, filling fish cakes skew the usual fare so often made with potatoes and have egg and spelt in the mixture instead. I like to add fresh red chilli into mine and my husband’s but you can of course, omit that when rustling these up for the kids.
Fish cakes are so incredibly quick and simple. Yes, creating the mixture can look like a lot of effort but it really isn’t, I promise. Double the quantities to make a big batch and freeze too if you fancy it. I’ve also made these using 2 tins of canned tuna too.
Makes 4 large fish cakes, 6 small
- 2 tbsp olive oil
- 4 fillets of fresh tuna and fresh salmon, filleted, pin boned and chopped
- 1/2 red onion
- 1 spring onion, chopped
- 1/2 red chilli, chopped
- a few springs of fresh coriander, finely chopped
- 1 tsp dried oregano
- 2 small eggs
- 1 tbsp mayonnaise
- 3 tbsp spelt flour
- few dashes of Tabasco
- sea salt and freshly ground pepper
- oil for frying (I like mild olive oil)
First shallow fry the salmon and tuna in a large pan and set to one side. In a medium sized bowl add the other ingredients and stir. Add the fish and stir in well. Season. If the mixture looks dry, add a dash of milk as it should be wet.
Use your hands to create cakes from the mixture.
Sometimes, when making these fish cakes, I dip the balls in to a bowl with an egg yolk in before dipping into some flour before frying but I didn’t on this occasion and they still turned out crispy and delicious.
The kids gobbled them up too and you can keep alternating ingredients. I’m going to make shredded chicken cakes next!
Let me know if you try these!