You need to try these fish cakes!
They can conveniently be made in large batches and kept for quick on-the-go meals, plus canned tuna is relatively inexpensive compared to most meats.
My Mother-In-Law makes these fishcakes in South Africa, when came to visit us in the summer of 2013 she taught me how to make them. I’ve since adapted her recipe and have been making my own version of her fishcakes ever since.
Fish Cake recipe:
Take 4-6 cans of light or flavored tuna and drain them. Add them to a large mixing bowl with the following:
- 1 tsp diced garlic (about 3 cloves)
- 1 tsp pepper
- 1/2 tsp parsley
- 1/2 tsp chili flakes
- 3 dashes of your favorite hot sauce
- 2 eggs
- 1 diced tennis ball sized onion
- 1/2 cup mashed potatoes
Mix well and shape into 1/2 cup sized balls. Flatten into patties adding flour to both sides of the patty. Place on a cutting board or Saran wrap a section of your counter to put them on. *Trust me with this suggestion. It really helps to keep control of the potential mess!
Heat up a griddle or a frying pan to medium heat and lightly oil the pan. Fry the fish cakes until golden brown on each side (approx 4 min/side). Eat them hot or store them in the fridge and eat them later! They stay good in the fridge for about five days and reheat well in a pan or in the microwave.
Try serving fish cakes with a vegetable soup or a fresh salad and with tartar sauce (or with Mrs. Balls chutney if you’re South African).
Homemade Tartar sauce:
2 parts mayo
2 parts plain greek yogurt
1 part mustard (try Dijon or spicy mustard)
1 part relish
3 dashes of hot sauce