Quite a few people have asked for a “fishcake” recipe and I think this one gets a big thumbs up! They are reminiscent of the ones Nanna used to make but have a little flavour update……lemon, cumin, coriander and minty, creamy yoghurt take these little gems out of the past and into the present!
Prep time: 20 minutes Cooking time: 40 minutes (quicker if using leftover rice) $ Low Budget
2 tbs of vegetable oil
1 cup of white rice (long or short……no matter!)
400gm tin of chunk tuna in brine, drained
1 brown onion, finely chopped
2 garlic cloves, finely chopped
Rind of 1 lemon, finely grated
Juice of 1 lemon
2 tsp of ground cumin
2 tsp of ground coriander
1 tsp of dried chilli flakes
1/2 a bunch of coriander, stems and leaves finely chopped
1 tbs of sweet fruit chutney (any will do i.e mango or fruit)
2 tbs of plain flour
Sea salt and cracked pepper
2 tbs of finely chopped fresh mint
1 cup of creamy plain yoghurt (greek style is creamiest)
Sea salt and pepper
Cook the rice according to packet instructions or however you prefer to cook it. Set aside to cool. (A great one for leftover rice!)
Meanwhile, in a large bowl, combine the drained tuna, onion, garlic, lemon rind and juice, coriander (fresh and ground), cumin, chilli flakes, chutney, egg, flour, salt and pepper and mix really well to combine. Add the cooked rice and get your hands into the bowl and squish it all up until everything is combined and quite sticky. If you feel the mix is a little too wet add another tablespoon of flour. It will be a little sticky but don’t worry, they will stay together when cooked.
Wet your hands (this will prevent the mixture from sticking to your hands) and roll nice burger size patties. Pop the patties on a lined baking tray and place them in the fridge for at least half an hour. This just helps them to set a little.
Heat the oil in a large, heavy based fry pan and cook the patties in batches on both sides until golden and place in a 180 degree, pre heated oven for approx 20 minutes or until cooked right through.
Combine the yoghurt, mint and salt and pepper in a bowl and stir to combine. Serve the patties with the minted yoghurt and a nice, crisp green salad