in Recipes

fish cake

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • Salt
  • 1 onion(s)
  • 1 tbsp olive oil
  • 280 g tuna in its own juice
  • 1 egg(s)
  • e.g. chives
  • n. B. Flour
  • n. B. Lemon wedge(s) for serving

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the potatoes, boil in salted water until soft, and press through a potato ricer. Drain the tuna. Peel and finely chop the onion, then fry in a medium-sized pan over medium heat with 1 tablespoon of olive oil until golden brown. Finely chop the chives, mix with the potatoes, onion, and drained fish. Add the egg and flour, season with salt and pepper, and form into 8 fish cakes. Fry the fish cakes in 1 tablespoon of oil over medium heat for about 5 minutes on each side. Serve with lemon wedges. Serve with a green salad or herb curd cheese. Tip: Leftover potatoes can be used. This reduces the cooking time to 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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