Tuna Fish Cakes
I enjoy fish cakes. They’re tiny enough, filling and they are packed with protein.
I often make fish cakes with a simple salad or coleslaw, and a slice of bread. This recipe is lovely in the air fryer. I recommend brushing olive oil in the basket and on top of the fish cakes to give them a golden crisp. Alternatively, you can also use Spray-And-Cook or nothing at all.
I also don’t have a particular crumb that I use. If I’ve got old bread, I give it a whizz in the food processor and create crumbs by toasting it a little in the oven. You can also buy breadcrumbs in the store. That’s perfectly fine.
Did you know: Fish cakes date back 4 000 years and seem to originate from Japan. Today it is enjoyed worldwide. In Bermuda, it’s an Easter favourite and is commonly enjoyed between a hot cross bun.
Ingredients
2 cans of tuna in brine, drained
3 small potatoes, boiled, mashed, and cooled
1 large egg
zest of 1 lemon
juice of 1/2 lemon
a handful of coriander, chopped finely
tbsp chopped chives
1 tsp sumac
1 tsp per-peri spice
fresh chili, chopped (can omit)
1 tsp salt
cracks of fresh black pepper
For the crumb
2 eggs, whisked
3 tbsp flour
breadcrumbs
Method
Mix the tuna, potatoes, egg, herbs, and spices. You can give it a taste to make sure the salt is okay.
Roll 1/8 of the mixture into balls, flatten, and shape. Place on a flat baking sheet. When you have made all your fish cakes, stiffen them up in the fridge for 15 minutes.
Prepare three bowls - whisked eggs, flour, and breadcrumbs.
Spray the basket of your air-fryer with Spray-And-Cook. Or brush it with olive oil.
Remove the fish cakes from the fridge and dip each one in the flour, then the egg, and then into the breadcrumbs.
You can place them directly in the basket of the air-fryer.
Heat at 185 degrees for 15 minutes.
Serve with lemon wedges.
