Tuna Fishcakes8/03/2013 10:09:00 AM
Hi everyone! For those of you keeping score at home, there will be an Unblogged Files post for July coming up within the week, but because my last post: "3 Days in Paris..." was so long, I thought I'd break things up a bit with a short(ish) recipe post. Enjoy!
So, earlier this week, I wanted a warm, comforting dinner, but I was too cold and too lazy to leave the house. Rummaging through the fridge, I realised I had a bowl of leftover mashed potato - so I made fishcakes! I hadn't made fishcakes since the Sarah Discovers How to Eat days, but remember loving them. Being both crisp and fluffy, and with a good amount of grated cheese, they're everything I want in carb-based comfort food.
I whipped them up based on what I had available and what I felt like, and was so pleased with the results that I'm sharing them with you (and myself, come to think of it, in case I want to make these again in the future!)
Argh! They were so good - just perfect for the cold weather, stodgy enough to be comforting, but not so heavy that you'll fall asleep afterwards. Obviously they're best eaten as soon as they're cooked, but I actually microwaved the leftovers at work the next day and they were still decent. I think some boiled peas would be a good accompaniment, but as I didn't have on hand, I just ate them with a few pickles and some extra-hot curry ketchup.
An original recipe by Sarah CooksIngredients300 grams cold, cooked mashed potato150 grams tinned tuna2 tablespoons grated cheddar cheese1 teaspoon chopped fresh chivesPinch cayenne pepper1 eggPlain flour and breadcrumbs, for coating the fishcakesVegetable oil, for fryingMethodPreheat the oven to low (75C or as low as it will go). Line a baking tray with kitchen paper and place in the oven.Mix together the mashed potato, tuna, cheese, chives and cayenne pepper. Season with salt and pepper and mix to combine.Shake some flour into a shallow dish. Break the egg into another shallow dish and whisk lightly. Place the breadcrumbs in a shallow dish.Take large spoonfuls of the potato mixture and roll into patties. Dip into the flour, followed by the egg, and the breadcrumbs.Heat the vegetable oil in a non-stick frypan over a medium heat. Fry the patties for 3-5 minutes on each side, until golden brown and heated through. Remove the fishcakes to the baking tray in the oven as you go to keep them warm.Serve with cornichons and ketchup.Makes approximately 8, depending on size