I always have a can or two of tuna in my pantry. It’s for those emergency days, you know those days when you don’t feel like cooking but you forced to quickly whip up something before hubby gets home. How I love those quick and easy fixes. I love any kind of fishcakes and although these Tuna Fishcakes are not the spicy, herby kind I am used to they are simply yum!
The potato just makes it all the more worthwhile, because I love potatoes that much. It is a hearty, comforting kind of fishcake…the kind I could eat everyday. You have to try it to believe it. I love sharing recipes where everyday ingredients can be used. If you have leftover mashed potatoes you can use that for this recipe.
These Tuna Fishcakes are soft and creamy on the inside and crisp on the outside. I used Panko breadcrumbs for that extra crispness. Although you could use normal breadcrumbs.
I only used a can of tuna as it was just for a light lunch for my hubby and I. I served it with a fresh green salad. If you want to make it for a family you can double the recipe. These can also be kid friendly if you omit the chillies or maybe add just a hint of chilli. The chilli I added wasn’t too hot so it had just a little bite to it. If you prefer more heat you can add a little more chilli.
If you looking for an easy light lunch then this recipe is exactly what you need. If you do try them please drop me a mail and let me know how it turned out. I love hearing from you.
Seafood Recipes you can try:
- 1x canned solid tuna
- 1/2 cup mashed potato about 1 medium potato
- 2 tspn butter
- 3 tbsp light olive oil or vegetable oil
- 1 small onion diced
- 2-3 green chillies finely chopped
- 1 clove garlic minced
- 1 tspn fresh thyme leaves
- 2 tbsp cake wheat flour
- 1 egg beaten
- 1/2 cup panko bread crumbs
- Peel the potato, cut into cubes and boil until soft. Mash with 2 teaspoons butter and set aside
- Heat 1 tablespoon oil and add the onion. Fry until translucent. Add the garlic, thyme and chili and fry for a minute
- Allow the onion mixture to cool a little
- Open the can of tuna and drain the liquid, crumble with a fork
- Place the mashed potato and onion mixture in a bowl and mix well. Add the tuna and season with salt and pepper
- Divide the mixture into 6 equal sized portions or larger if you prefer. Roll them into balls and flatten them on your palm
- Dip the tuna fishcakes in some flour, then the egg and roll them in the breadcrumbs
- You can refrigerate them for 30 minutes or fry them immediately
- Heat 2 tablespoon oil in a pan, on medium heat, and fry the fishcakes until golden brown. About 2 minutes on each side
- You can also fry them for a minute and them finish cooking them in the oven for 10 minutes at 180 degrees Celsius
- If you do not have leftover mashed potatoes an easy way to boil your potato is to place the potato in a bowl. Prick a few holes in it, add 3 tablespoons of water to the bowl. Cover and microwave for 5 minutes or according to your microwave settings. You will have a soft potato to mash up
- You can use normal breadcrumbs, however it won't be as crisp as the panko crumbs
- You can make these slightly ahead of time and refrigerate. Fry them when you ready to serve