FISH CAKES
“These budget-friendly fish cakes star butternut and canned tuna – a pantry staple in my house. Everyone at home loves them, from Brian to the littlies, so they’re great for lunchboxes for the whole family.”
Serves 4 to 6
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes
canola oil 2 T, plus extra for frying small red onion 1, finely chopped garlic 2 cloves, finely chopped spring onion 1, roughly chopped butter chicken curry spice or mild curry powder 1 t, heaped butternut 375 g peeled, cooked and mashed (it should be dry, not too wet) flour 60 g, plus extra for dusting tuna in brine 4 x 170 g cans, drained sea salt and freshly ground black
pepper, to taste dried breadcrumbs 120 g smoked BBQ sauce 1T
Woolworths tartare sauce, for serving seasonal fruit (red or black grapes, banana or watermelon) on skewers, for serving
1 Heat the oil in a large pan and sauté the onion for 4 minutes until soft and translucent. Add the garlic and spring onion and cook for 1 minute. Add the curry powder and stir for 30 seconds, taking care not to burn the spice. 2 Add the mashed butternut and stir until combined. Add the flour, a heaped spoonful at a time, and stir well. Stir in the drained tuna until well combined. Season with salt and pepper.
3 Switch off the heat and allow the mixture to cool slightly. In a tray or plate, mix the extra flour and breadcrumbs. Heat a nonstick pan with enough oil for shallow frying. Shape 2 T of the mixture into a ball using your hands. Repeat with the remaining mixture. 4 Dust the fish cakes in the breadcrumb-and-flour mixture, flattening them slightly to form mini fish cakes.
Fry for 1½ minutes on one side and 1 minute on the other. 5 Gently remove from the pan and drain on a wire rack lined with kitchen paper. Allow to cool completely before packing into an airtight container to refrigerate or pack for lunch. Serve with the BBQ and tartare sauces. HEALTH-CONSCIOUS
WINE: Mount Vernon Unwooded Chardonnay 2018