If you’re on a camping trip in the middle of Africa, tinned tuna is the way to go. Fish cakes are packed with flavour, and as they are boneless they’re also easy to eat. It’s a great way to use leftover braaied fish or in this case your tinned tuna.
- 2 tins of tuna (drained)
- 2 cups white bread crumbs
- 1 onion (peeled and grated)
- 1 tomato (watery seeds removed, then grated)
- 1 tot parsley (finely chopped)
- 1 tot fresh coriander (finely chopped)
- 1 tot fresh dill (finely chopped)
- 1 egg (lightly beaten)
- 1 tsp salt
- ½ tsp black pepper
- 2 tots vegetable oil (for frying
- )fresh lemon wedges (for serving)
- mayonnaise (for serving)
- Combine all the ingredients (except the oil, mayonaise and lemon wedges) in a mixing bowl. Mix well.
- Shape the mixture into golf ball-size portions, flatten them slightly and put them on a tray. If you don’t want your tray to smell fishy afterwards, first cover it with a sheet of baking paper.
- Over a medium-hot fire, heat the oil in a large flat-bottomed cast-iron pot or fireproof pan. Fry the fish cakes in batches on both sides, turning each one only once. When they are golden brown on both sides, they are ready. This should take about 5–8 minutes. This is not a difficult task and can be outsourced to someone who asks ‘how can I help?
- As you take them out of the pan, place the fish cakes on a couple of sheets of kitchen paper to absorb any extra oil. Then plate and serve with mayonnaise, lemon wedges and a fresh green salad.
AND …You can use any edible fish for this recipe, you will need about 1kg of fish and your choice of fish will obviously decide the flavour of the fish cakes. Hake works well, but if you’re feeling royal use salmon or trout.
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