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- Oily fish
An easy light lunch or cheap and cheerful supper using tinned tuna. Serve with green beans or salad.
425 people made this
- 1 large potato, peeled and cubed
- 320g tinned tuna, drained
- 1 egg
- 1/4 onionn, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon dry breadcrumbs, or as needed
- 1 1/2 teaspoons garlic granules
- 1 teaspoon dried Italian herbs or seasoning
- 1/4 teaspoon cayenne pepper
- 1 pinch salt and pepper to taste
- 1 tablespoon olive oil
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Place the potato into a small pot and cover with salted water. Bring to the boil over high heat, then reduce heat, cover, and simmer until tender, about 15 - 20 minutes. Drain and allow to steam dry for a minute or two, then mash in a large bowl.
- Mix the tuna, egg, onion, mustard, breadcrumbs, garlic, herbs or seasoning, cayenne pepper and salt and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into fish cakes.
- Heat the olive oil in a frying pan over medium heat. Pan fry the fish cakes until browned and crisp, about 3 minutes on each side.
Reviews & ratingsAverage global rating:(326)
Reviews in English (243)
brilliant easy and tasty perfect for midweek meal with salad or chips this will be a regular in our house now thanks x-03 Apr 2012
very quick and tasty.Served with salad and sweet chillie sauce nom nom.-16 Aug 2012
I have just made these with a slight tweek as was making for my 1 year old for dinner after realising I hadn't got anything suitable in for her for dinner. So made without the pepper and used mixed herbs. Got to say they are lovely and im sure she is going to enjoy them later. Will probably use this as a base recipe and add a few tweeks like cheese maybe in future. But taste lovely and very easy to make-27 Apr 2017
Spicy Fish Cakes (Fish Patties)
Published February 13, 2018 | Updated September 15, 2020 By Roxana Begum | 10 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Spicy fish cakes (fish patties) crispy outside, soft in the center, these richly flavored spicy patties are a terrific appetizer. Easy, healthier, low carb and made with salmon. Freezes beautifully!
Spicy Tuna Fish Cakes with Dipping Sauce.
I adore fish cakes, even growing up I loved those mushy things that they served with school dinners.
I have brought this love into my more &ldquogrown up&rdquo style of cooking with my canned mackerel fish cakes and sardine and salmon fish cakes.
My new offering on the fish cake front adds the spice that I love courtesy of the flavours of Thailand.
They pack a mighty punch something that would have been unheard of in the school dinner queue when I was a child.
As for the dipping sauce, make sure you repurpose it next time you make spring rolls!
You can serve them warm and at room temperature. They do need to cool a little before serving, they are very soft when hot.
What goes well with tuna cakes?
I've served these multiple ways. Here are some ideas to pair this easy protein:
- Make them thicker and serve as a burger
- Make them smaller for an appetizer
- Top over a salad
- Serve over chow mein or fried rice
- Serve as a sandwich or in a pita
- I prefer to rinse tuna before adding ingredients. Place tuna in a mesh strainer, run a little water over it then press firmly with the back of a spoon to get the liquid out. When the tuna is squeezed dry, the seasonings stick better to it and doesn't have too much of a fishy taste.
- You can bake these fish cakes instead at 375 degrees F for 15 minutes (flipping halfway).
- Add mashed potatoes, red and green peppers or corn for variety.
- For this specific recipe, tuna patties do not need to be breaded or dipped in egg wash before frying, just shape them and go straight to skillet.
I like to make these tuna cakes flat and thin. The thinner they are the more surface space for a crust. Making them thinner takes no extra time. Alternatively you can make them thicker and more plump- nice for a tuna burger!
Bring a pan of water to the boil and cook the potatoes for approximately 10–12 minutes, or until tender.
While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer. Steam for 6–8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set aside. Drain the potatoes and transfer to a large bowl. Add the cod and, using a masher, blend the potatoes and fish together.
Stir in the salt, garlic, chillies, coriander and chilli powder. Mix to combine. Add the ground cumin, ginger and beaten egg and mix well to combine.
Put the flour in a shallow bowl. Shape large spoonfuls of the fish mixture into rounds using your hands, then flatten slightly before coating well in plain flour. Place on a plate while you use the remaining mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up.
In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2–3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney.
Begin by gently dicing the ahi tuna, then add it to a bowl with the rest of the ingredients and mix well.
Place in the refrigerator for 15-20 minutes to allow the spicy flavors to soak into the ahi.
Meanwhile, prepare the sushi rice, then rice cakes.
Spicy Tuna Patties with Lemon-Garlic Sauce
Tuna patties (sometimes called tuna cakes) are easy to pull off on short notice with ingredients you likely already have, which I think most of us are looking for at the moment.
Here are some easy substitutes:
- I seasoned mine with chili-garlic sauce, but if that’s not something you usually have, you can use a squirt of sriracha instead. Even a pinch of dried red pepper flakes will do if that’s all you have.
- Instead of the scallions, you can use some very finely minced onion and/or a handful of herbs (parsley, cilantro). Chives would also work well.
- The rice vinegar flavor works well here, and it’s a bit milder than regular vinegar, but if you only have white vinegar use that. You could also use lemon juice or white wine vinegar. But try not to leave it out entirely. The hit of acidity makes a big difference.
- If you don’t have cornflake crumbs, you can use breadcrumbs on the outside too, you just won’t get the same golden color.
The lemon-garlic sauce provides a cooling counter to the spicy tuna cakes. I definitely recommend making it!
Easy Tasty Keto Spicy Tuna Fishcakes
Most people use canned tuna to prepare salads. Some people even eat it straight from the can. Today, we want to show you a very tasty way to cook canned tuna. It’s called spicy tuna fishcakes*.
We use canned tuna in spring water for this recipe. However, you can also use fresh tuna. When you use the canned tuna, you need to drain the liquid out, otherwise the fishcake won’t hold together.
We also recommend using tuna that is wild-caught and low in mercury. If you go with canned tuna, you should be able to pick out a brand with low mercury.
For example, canned tuna that is approved by the American Pregnancy Association is a great choice because it comes from clean fish. Also make sure it does not contain added sugars, food coloring, or artificial ingredients.
For the seasoning, we’d like to use fresh ingredients such as ginger, chives, coriander, red chili and lemon juice to make the tuna cakes nice and fragrant. If you don’t like spicy food, just leave out the chili.
These tuna croquettes can be served with our special lemon dip, which we will show you how to make below.
Our dip calls for olive oil, apple cider vinegar, lemon juice, coriander, and salt. It’s free from inflammatory oils and refined sugars that you will normally find in store-bought brands of dip.
This tuna fishcakes recipe is very cheap and versatile. You can make it for lunch and dinner. It’s so easy and delicious and you will want to make it again and again. Who would have thought something mouthwatering and delicious like this can come out of a can?
Prepare the veggies and spices: Chop the coriander and chives into fine bits. Grate the ginger. Slice the tip of the chili peppers and discard. Empty the inside of the pepper by scooping out the seeds and white portions with your hands or a knife. Rinse the pepper with water to remove any other impurities. Brunoise cut after washing.
Next, drain the liquid off of tuna and make sure it’s dry.
Add all the ingredients for the fishcake (except olive oil) in a mixing bowl. Season with salt to your liking.
Mix the ingredients together. Mold about a spoonful of the mixture to make small balls.
Cooking: Heat the olive oil in a non-stick frying pan. Place the balls in the olive oil one at a time then flatten them with a spoon. Brown both sides of the fishcake.
For the dip: Combine all the ingredients for the dip in a deep bowl. Stir to mix well. You can also use mayo or other low carb sauces that you prefer.
Serve the fishcakes on a plate with the dip and lemon wedges on the side. You can also include a low carb salad to make it a complete healthy meal.
*Credit: Recipe inspired by Gordon Ramsay. You can watch him make his fishcake here.
Spicy Tuna Fish Cakes
Who needs crab and a deep fryer to enjoy these tasty delights. Tuna works great and a light pan searing does the job of cooking up this tasty treat without all the fat! Serve with hot sauce or mayonnaise.
Original recipe makes 4 servings
1 large potato, peeled and cubed
2 (6 ounce) cans tuna, drained
1/4 cup chopped onion
1 tablespoon Dijon mustard
1 tablespoon dry breadcrumbs, or as needed
1 1/2 teaspoons garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 tablespoon olive oil
- Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
- Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, and salt and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
- Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.
Calories: 236 kcal
Carbohydrates: 20.7 g
Cholesterol: 78 mg
Fat: 5.6 g
Fiber: 2 g
Protein: 25 g
Sodium: 170 mg
Tuna fish cakes
1. Mix the tuna, potatoes, 1 beaten egg, parsley, lemon zest and seasoning. Shape into 4 large fish cakes.
2. Dip each one into the our, then into the remaining egg and coat with the panko crumbs or breadcrumbs. Chill for 30 minutes.
3. Heat the oil and deep-fry the fish cakes over a medium heat until golden brown. Drain on kitchen paper and serve hot with the tartare sauce and lemon wedges. Season with salt.
Cook's note: If you like, use canned salmon instead of tuna. You can also use dried breadcrumbs instead of fresh.
Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom
Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.