Archives for posts with tag: fish cakes

  
I’ve named these ‘tuna cupboard fish cakes’ because they are made with whatever was left in my cupboard and fridge. Cupboard a weird word. The more you look at it the more you think, that should be a board for cups. Anyway, these fish cakes are super quick and easy. I made four and saved 2 for another day. 

1) peel and chop 1 medium sized sweet potato. Place in a pan of water and boil til softened.

I also added 1 chopped brocolli floret to the pan as it needed using up. 

2) in a bowl, place 1 drained tin of tuna, and 2 chopped Spring onions.

3) mash the sweet potato and add to the tuna mix.

4) line a baking tray with foil, and heat the oven to 170 degrees C.

5) in a dish, bash up 3-4 crackers and a handful of mixed seeds.

6) form patties with the fish and potato mix, and roll in the ‘breadcrumb’ mix. Pat down and place on the baking tray.

7) oven for 20 mins (I also added frozen oven chips at this point because I didn’t have any real potatoes, sorry!)

8) for the mushy peas – boil in a pan of water on the hob, drain, mash and stir in some cream cheese like Philadelphia to smoothen it.

I served all mine up with a big dollop of tomato ketchup. Happy days. 

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 This was soooo tasty and such a good way of using up odds and sods in the fridge. I had a pak choi leftover from last week which just needed a trim and a wash, leftover Thai green curry paste, and odd bits of fish in the freezer which needed using up. I made a sauce from cupboard ingredients and it tasted amazing! 

1) in a blender whizz up your fish (I used 1 cod fillet, 3 basa fillets and 1 small tuna steak, all defrosted) with 2 tbsp green Thai curry paste, 2 dessert spoons of soy sauce, 1 tsp minced ginger and a big handful of chopped spring onion. 
2) once whizzed to a smooth-ish consistency, set aside and put the rice on.

3) put 3/4 cup of rice in a pan on the hob. Add 1/4 cup of water and a tin of coconut milk. Bring to the boil and simmer with a lid on for 10 mins.

4) whilst the rice is cooking, form small patties with the fish mix and fry in some oil on the hob.

5) put the pak choi in boiling water on the hob and cook for 5 min.

6) to make the sauce mix 2 dessert spoons of soy sauce, 2 level tsp of peanut butter, 1/2 tsp minced ginger, shake of chilli flakes and sesame seeds. Stir and spoon on top of the fishcakes.

I’ve got leftovers for lunch tomorrow and I’m very excited!

  

Been thinking about these allllllll day. Then I got home and realised I didn’t have an egg. So, I tried them without. And ended up baking them after frying cuz they kept falling apart funnily enough! Anyway, after 10 mins I plonked them on some rocket, sploodged on ketchup and they were amaze!

1) peel, chop and boil one big ish potato.

2) drain and mash the potato. Mash in one tin of tuna and half a tin of sweetcorn.

3) form into patties and roll in breadcrumbs (I missed the roll in beaten egg step so probs do that before breadcrumbs).

4) fry until golden brown.

5) I ovened mine for 10 mins, but if yours are keeping their shape then well done!

6) plonk on some rocket.

Yummy in my tummy!