Fresh Salmon and Tuna Fish Cakes

Fish cakes full of salmon and tuna your kids will love!

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.

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)

Method:

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.

Let me know if you try these fish cakes won’t you?

Read more recipes here.