Fishcakes!

thriftlady_2

Equal quantities of mash and fish -mix together with some chopped onion/spring onion/chives and salt, pepper and parsley.

Spread out on a dinner plate, chill for a couple of hours.
Cut into sections like a pie, lift them out and shape into cakes, dust with flour and fry.

you don't have to bother with the plate thing but it helps with dividing the mixture evenly, and chilling makes it much easier to handle.

You can freeze the uncooked fish cakes

Gingernutmeg

We eat a lot of tuna so I took advantage of the offer too! I make fishcakes with leftover mash. I don't normally weight the ingredients but it's mash (I'd say probably a bit more than a good portion), a tin of drained tuna, a chopped spring onion, some cheese if I've got any, a few mixed herbs, seasoning and an egg. Then I dip them in flour and toasted matzo meal, put them in the fridge to firm up them bake them until they're golden and crispy. (Breadcrumbs would work just as well, it's just I always have matzo meal in because my boyfriend loves matzo ball soup ) Sometimes I make them 'thai', by adding a good dollop of thai green curry paste and a few drops of fish sauce, it makes a nice change. These fish cakes are also good cold for lunchboxes.

Last night I made tuna cannelloni, and it was really good. I fiddled with the recipe a bit but if anyone wants it then just ask and I'll post it. I'm going to make tuna chowder at some point this week too.

webitha

ooh sounds good can i have the recipe and what is a matso meal?

what shall i serve with it mash an a sauce? if so what kind

newlywed

By the way - 12 tins is nothing compared the this thread:-

http://forums.moneysavingexpert.com/showthread.html?t=117750

Debt_Free_Chick

I tend to use Rosti, instead of mash - as it has a firmer texture and the finished result is less likely to break up. I'd also be inclined to drain the tuna well and possibly rinse off any excess oil - again, to stop them breaking up.

I use Delia's recipe and vary the fish content accordingly.

Rosti also has slightly less preparation - as you grate the par-boiled pots, rather than having to mash them.

Gingernutmeg

webitha wrote: »

ooh sounds good can i have the recipe and what is a matso meal?

what shall i serve with it mash an a sauce? if so what kind

Matzo meal is crushed up matzo crackers, which are just plain wheat flour crackers. They're unleavened, in that they don't have any yeast, and matzo crackers and meal play a big part in Jewish cooking. Whenever I make chicken soup from a carcass, I always make some matzo balls to put in it. They're like little dumplings only a lot lighter, and my boyfriend and I really like them (it makes the soup go a lot further too ) I found that just dipping the fishcakes in the 'raw' matzo meal didn't work too well - it didn't really brown and although the fishcakes were cooked they didn't look too good, so the next time I toasted it carefully first and it looked a lot better.

We normally eat fishcakes with salad or veg - they've got potato in them so I don't normally serve them with spuds I like them plain but my boyfriend like them with tomato sauce, so I try and make it a bit healthier by serving it with some homemade tomato sauce instead. 'Plain' fishcakes would probably be nice with hollandaise or tartre sauce.

emptypocketz

are you able to freeze the tuna fishcakes if you make a big batch?

Gingernutmeg

webitha wrote: »

ooh sounds good can i have the recipe and what is a matso meal?

Will PM you the recipe, as I'm not sure of copyright etc

dannahaz

mumoftwo wrote: »

kids loved them, unfortunately, they hate tuna..

Hi mumoftwo. Just a thought - do you think your kids would recognise it as tuna if it was in a fishcake?

kazmeister

Hi,

Sorry dont have a recipe but would like to recreate the prawn fish cakes we had off the reduced shelf in Sainsbury. They were delicious especially when dipped in sweet chilli sauce!