Homemade fishcakes are ten times nicer than shop bought ones and are pretty easy and quick to make. I used tuna as it’s cheap but tinned salmon or crab would also work well with this recipe. I love the many different flavours that come through whilst eating the fishcake. The sweet chilli mayonnaise is a great addition and super quick. I served ours with salad and seasoned homemade wedges.
160g tin tuna
1 medium sized potato
handful fresh coriander
1 inch cube fresh ginger
1/2 red chilli
2 tbsp lime juice
1 tsp thai fish sauce
4 tbsp oil, to fry
4 tbsp mayonnaise
2 tbsp sweet chilli sauce
1. Bring a small pan of water to the boil and cook the potato until soft, then mash.
2.Finely chop or blend together the coriander, ginger, red chilli. Add to a bowl with the tuna, fish sauce, lime juice.
2. Add the mashed potato and crack the egg into the mixture, combine together. Gradually add breadcrumbs until you have a consistency that you can mould with your hands easily.
3. Using your hands, mould the mixture into 4 fishcakes.
4. Place the breadcrumbs on a plate and place each fishcake on the plate, eventually covering them with breadcrumbs (they should be moist enough that the breadcrumbs stick)
5. Place in the fridge for about an hour to firm up.
6. Heat the oil in a frying pan, when it’s hot add the fishcakes and cook for about 5 minutes on each side until they are golden. When they are cooked pat off the excess oil with kitchen towel.
7. To make the sweet chilli mayonnaise simply mix the sweet chilli sauce into mayonnaise.
I bet you’ll never buy fishcakes again when you see how easy and cheap it can be to make them. You also have the added benefit of being able to flavour them however you wish.