9 May 2012

Tuna and Coriander Fish Cake

♬ 'Velociraptor!' by Kasabian

Tonight an album named after a small prehistoric dinosaur combined with a speedy chunky fish cake.

I've wanted to make fish cakes for a while and never got round to it, maybe because they are always on some sort of special deal, and temptation arises once I know how convenient the meal could be. Tonight I found that making them is as easy as making cake. 
It's all about home cooking! Sometimes I wish dining out and tasting other delicacies out there in the big grey world of London was a regular occurrence, but I'm quite happy being in my east London hub craving something home cooked made with love not stress.

The only fish I don't trust at many fish and chip shops is the fish cake, because it never ever tastes like real fish. Let's face facts, fish tastes fishy, if it doesn't you got to worry what your actually eating.

Let's get baking and use canned real tuna:

 ▶  Makes 8 large fish cakes.


2 cans of tuna in spring water (185g each)
1 tsp turmeric
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 crushed garlic clove.
5 large potatoes (Maris piper), peeled and cut in quarters.
1 large beaten egg.
Fresh Coriander
Plain flour
Vegetable oil

: Boil potatoes until slightly soft, then mash with butter, salt and pepper. Adjust to your liking, mash or even fluff the potato with a fork.
: Add egg, garlic, tuna, and mix well.
: The dried spices can go in next.
: Chop a handful of coriander finely, squeeze half the lemon and keep on mixing.
: Start heating a small amount of oil in a large frying pan.
: Get 3 bowls ready for milk, flour and breadcrumbs.
: Cover your hands in flour and scoop up a ball size of the mixture. Pat down but not too much, make sure it's a generous portion. We are aiming for small cake size not flat sad looking fish finger.
: Then brush or dip in milk and roll in breadcrumbs.
Fry each side for 5 minutes then drain on kitchen roll.
: Serve with salad and sauce.

I purposely switched the egg and milk role to see what the effects would be. I've seen many recipe's call for egg as a dipper. Using it in the mixture helped the binding and there was no disintegrating. Success!


Favourite Song:

ê 'Man Of Simple Pleasures'