Fresh Salmon and Tuna Fish Cakes

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’m vegan so don’t eat them but my youngest is a fan. I need to experiment and make them egg-free for my eldest.

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 them.