What’s something that you always have in your pantry? Me? Canned fish. With fresh parsley, green onion and dried dill, they take a simple can of tuna from basic to something extra special. Bake or pan-fry as per recipe.Tender on the inside, golden brown and crispy on the outside, these tuna potato patties are simply scrumptious. Bake from frozen (add an extra 10 mins) or allow to thaw in the refrigerator overnight. Transfer to a freezable container/ziplock bag for up to 1 months. FREEZE - Place fish cakes (uncooked) on a baking sheet and freeze until solid.If you have already cooked the patties then allow to cool, refrigerate and bake to reheat. REFRIGERATE - Form the fish cakes and refrigerate in an airtight container for up to 24 hours.COOK - Either bake (easier) or fry (for more colour and crispier coating).If you prefer a crispier coating then dip in flour then egg before coating in the breadcrumbs. COAT IN BREADCRUMBS - Gently push and roll the cakes into the breadcrumbs to coat.Larger cakes will be more difficult to handle. I used an ice-cream scoop and made 17 cakes. FORM TUNA PATTIES - The size of the cakes you form is up to you.MIX ALL INGREDIENTS TOGETHER - Mix until fully combined, breaking down any larger chunks of tuna.Allow potatoes to cool completely if you have time.
It is important to do this as if the potatoes are too wet the cakes will be too soft and difficult to handle. Drain the potatoes, return them to the pan, shake briefly and allow them to steam dry for around 30 seconds, this helps to release some of the moisture from the potatoes. COOK & MASH POTATO - Cook potatoes until tender (be careful not to overcook as this can cause excess moisture).Process Steps with Cooking Tips and Tricks BREAD CRUMBS - Coating in breadcrumbs provides a contrast in texture - a crispy outside and smooth inside.For example, substituting the lime juice and coriander with lemon juice and parsley. Try leaving out the herbs and onion altogether or switch up the flavours. However, if you have a fussy eater, you can easily adapt this recipe. LIME JUICE & CORRIANDER - Adding herbs and spices to baby food is great for introducing your baby to a range of different flavours.SCALLIONS / SPRING/GREEN ONION - Adds flavour and texture.Varieties include (but are not limited to): Russet, Idaho, Yukon Gold, Maris Piper, King Edward, Desiree and Dutch cream potatoes. Floury/starchy potatoes are best for this recipe. MASHED POTATO - The mashed potato not only bulks out the cakes and helps bind together everything.CANNED TUNA - I use canned tuna in spring water but if you prefer you could substitute the tuna for another cooked fish such as salmon.FREEZER FRIENDLY - Make an extra batch and freeze for extra busy evenings.MAKE AHEAD - Family life is busy (especially at 5 pm when young children are extra demanding and older kids are returning from sports etc) Form the patties ahead of time (the evening before, or in the morning) so all you need to do is pop them in the oven/fry in the evening.A fantastic recipe for getting them helping in the kitchen. KID-FRIENDLY - Great for babies, toddlers and big kids.PANTRY / FRIDGE STAPLES - Perfect for when you haven't had a chance to get the store and are running low in food stores.6 Tuna Fish Cakes Why Tuna Fish Cakes are Great for Families.
0 kommentar(er)
