My husband’s recipe, these are perfect for little ones and my friend even made them for her baby.
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.
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)
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.