I know I've been incredibly lax lately, but all these public holidays are really messing around with my domestic goddess ambitions! I made this about 2 weeks ago, but I've been having a tough time actually writing it down, bloggers block is hard!
So I got the recipe for these fishcakes from.... somewhere! Yup, as usual, in the time between making it and writing it down, I've totally forgotten where I got it from, so if anyone recognises it, please say so! I'd love to credit this genius! OK, so I'll get on with it!
Ingredients: Makes 10-13 balls (size dependent)
2 x cans solid meat tuna
1/4 onion, finely chopped
1/4 red pepper, finely chopped
1/4 yellow pepper, finely chopped
handful chives, chopped
flour for dusting
- After chopping everything above, toss all of it, except the flour, into a bowl and mix. When I made it, it was a bit watery, and didn't bind well at first. I think next time I make it, I'll use some more couscous and possibly some flour in the mix, to help bind it together.
- When everything's mixed together, and the tuna's all broken up, form small balls about the size of golf balls.
- Roll them in flour, and if they aren't sticking together well, use a bit more flour and press them harder together.
- Put them all on a plate, once rolled, and stick them in the fridge for 10-15 minutes to let them harden.
- Heat some oil in a pan, and roll the balls in a little more flour, then placing them in the heated oil. Don't have the temperature on too high, the balls will stick to the bottom of the pan. Remember also, that the tuna doesn't have to cook, just warm through, since it's fine to eat straight out of the can.
Fry the balls on a medium heat, until golden brown, turning regularly. It should take about 10-15 minutes. Take them out and place on a piece of kitchen towel to absorb any excess oil, and serve with garlic baby potatoes or mash, and veggies or a salad. This is a lovely light meal, and so quick, cheap and easy to make! Enjoy!