Salmon and Tuna Fishcakes
Two kinds of fish, a heap of herbs and a proper garlicky tartare - baked not fried, and the freezer's best friend.
Serves: 4-6
Prep time: 20 minutes
Cook time: 20 minutes
INGREDIENTS
400g cured, smoked or tinned salmon, skin removed, cut into 1-2cm cubes
2 tins (or jars) high-quality preserved tuna, oil drained if not in olive oil
1kg potatoes, sliced into 1cm rings
handful each of dill, parsley, and chives (or spring onions), finely chopped
1 lemon, juiced and zested
2 eggs
1 1/2 tablespoons Dijon mustard
3 tablespoons Kewpie mayonnaise
1/2 cup frozen peas or 1 zucchini, grated (optional)
gluten-free breadcrumbs, for coating
olive oil, for drizzling
salt, for seasoning
For the tartare sauce
1/4-1/3 cup Greek yoghurt
2 tablespoons mayonnaise
2 tablespoons toum (garlic sauce) or garlic dip (optional)
1-2 pickles, grated
handful of baby capers
1/2 lemon, juiced
olive oil, salt and pepper, for seasoning
METHOD
Preheat the oven to 220C fan-forced. Line a tray with baking paper.
Place the potato slices in a large pot of heavily salted water. Simmer for 15-20 minutes, until tender. Drain and set aside to cool slightly.
In a large mixing bowl, add the drained potatoes, tuna and salmon. Use a wooden spoon to mash the ingredients together, breaking up the potato and fish until they form a roughly even, chunky mixture.
Add the chopped herbs, lemon zest, lemon juice, eggs, Dijon mustard, Kewpie mayonnaise and any optional vegetables (peas or grated zucchini). Stir until everything is well combined and the mixture holds together. Season to taste with salt.
Shape the mixture into patties using a 1/3 cup measure, forming even rounds. Coat each patty in gluten-free breadcrumbs.
Arrange the patties in a single layer on the prepared tray, drizzle with olive oil and bake for 10-15 minutes or until golden.
For the tartare sauce, mix together the Greek yoghurt, mayonnaise, toum (if using), grated pickles, baby capers and lemon juice in a small bowl. Season with a drizzle of olive oil, salt and pepper to taste.
HINTS
Use leftover salmon or any type of firm fish you have on hand - cured, smoked or tinned salmon all work here.
Adjust the herbs to your preference or add more for a brighter flavour.
These fish cakes freeze well - prepare a double batch to freeze for another meal.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: approximately 11550kJ (2760 calories)
Protein: 195g
Fat: 110g
Saturated fat: 20g
Carbohydrates: 220g
Sugars: 15g
Fibre: 20g
Sodium: 4200mg
Note: breadcrumb coating and optional vegetables included; excludes additional olive oil for drizzling.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.