A simple midweek supper served with some homemade tartare sauce.
The fishcakes can be dressed up with lemon and olive oil coated salad leaves or dressed down with some chunky handcut chips.
Makes 6 fishcakes.
Available from British Corner Shop
- 1/2 a packet of Smash Buttery Mash Potato (made up as directed)
- 1 tin of John West Reserve Tuna Slices in Olive Oil (keep the oil)
- 1 teaspoon of Geo Watkins Anchovy Sauce
- 1 level teaspoon plus 1/2 a teaspoon of Schwartz Dill
- 50g of McDougalls Plain Flour
- 125ml of Simply Delicious Original Mayonnaise
- 1 tablespoon of Crespo Capers, drained and roughly chopped
- 1 teaspoon of Maille Dijon Mustard
- 1 teaspoon of Jif Lemon Juice
- Flora Sunflower Oil for frying
To be Sourced Locally
- 1 Egg, beaten
- 1 Shallot, finely diced
- Salt and Black Pepper for seasoning
For the sauce, combine the mayonnaise, 1/2 a teaspoon of dill, and the mustard, lemon juice and capers, then season and chill.
Gently fry the shallot in the olive oil from the tuna, until caramelised.
Add the shallot to the potato, stir in the anchovy essence and 1 level teaspoon of dill.
Flake the tuna and combine carefully with the potato mixture so that the flakes don't break up too much, then season.
Form into 6 cakes and coat well firstly with the egg and secondly with the flour using separate bowls - it can be messy!
Heat 1-2cm of sunflower oil in a shallow frying pan, fry the cakes until golden brown and then drain on kitchen towel.
Serve with a generous spoonful of your tartare sauce and either a crisp salad or chunky chips, not forgetting a wedge of lemon!
Video - Chef Hannah Prepares Fishcakes
Watch British Corner Shop's chef Hannah Freeman demonstrate how to create these delicious fishcakes.
Recipe Date: 6th February 2012.