MACKEREL AND TUNA FISH CAKES
CarrotsFresh herbsand potato to make up about 800g
Flour or polenta
Two tins of tuna and one of mackerel. Both in brine.
Garnish with salt and pepper
Tablespoon of beaten egg for binding
Start by preparing all the vegetables, peel and dice into small cubes for speed of cooking and cover with cold, slightly salted water. Simmer for about 15 minutes until soft. Drain well to remove all the water and leave to stand on a pan rack with the lid off to evaporate the moisture.
When the vegetables have cooled, mash well keeping the mixture dry. Remove the lids on the canned fish and drain well. Tip the fish into the bowl of mashed vegetable and combine well. Prepare, wash and dice the spring onion and fry it for a few minutes in olive oil.
When the spring onion has cooled add this to the mash mix also. Season with a few grinds of salt and pepper and add a a tablespoon of either fresh parsley or basil, finely chopped. Mix everything together with a small quantity of beaten egg to form a large slightly sticky ball.
Flatten the ball and divide equally into eight pieces and shape the ball into a pattie. Sprinkle a plate with either cornmeal, polenta or flour and coat each pattie well on all surfaces.
Heat a few centimetres of good oil in a frying pan until it is hot and very carefully lower the fish cakes into the oil using a fish slice. Do not try to turn or move the pattie in the pan until it has been frying for at least five minutes but at the same time be cautious about it burning. Using a fish slice and a table fork, carefully turn and cook the remaining side until golden and crispy.
Always be cautious and careful when cooking with hot fat. Don’t overcrowd the frying pan; only cook four fish cakes at a time and when they are cooked remove from the pan and place on kitchen paper in a warm area. Top up the cooking oil for the second batch. Open the can of mushy peas and empty into a pan. Add a little water and stirring all the time, slowly bring to a simmer or heat them through in a microwave cooker. Slice the lemon into wedges and serve the hot mushy peas. Alternatively, pickle, brown or red sauce, a fresh tomato salad are all equally delicious.