Salmon & Tuna Fishcakes

Print

Salmon & Tuna Fish Cakes

Author Lucy Tweed

Cook time

40 Min

Total time

40 Min

Delicious hot or cold, in a sambo or your hand.

Ingredients

Fish Cake

• 400 g cured salmon, skin removed, cut into 1–2 cm cubes
• 2 cans (or jars) high-quality preserved tuna, oil drained if not in olive oil
• 1 kg potatoes, sliced into 1 cm rings
• Handful each of dill, parsley, and chives (or spring onions), finely chopped
• Juice and zest of 1 lemon
• 2 eggs
• 1 1/2 tbsp Dijon mustard
• 3 tbsp Kewpie mayonnaise
• 1/2 cup frozen peas or 1 zucchini, grated (optional)
• Gluten-free breadcrumbs, for coating
• Olive oil, for drizzling
• Salt, for seasoning

Tartare

• 1/4– 1/3 cup Greek yoghurt
• 2 tbsp mayonnaise
• 2 tbsp toum (garlic sauce) or garlic dip (optional)
• 1–2 pickles, grated
• Handful of baby capers
• Juice of 1/2 lemon
• Olive oil, salt, and pepper, for seasoning

Instructions

1. Preheat oven to 220°C fan-forced. Line a tray with baking paper.
2. Place the potato slices in a large pot of heavily salted water. Simmer for 15–20 minutes, until tender. Drain and set aside to cool slightly.
3. In a large mixing bowl, add the drained potatoes, tuna, and cured salmon. Use a wooden spoon to mash the ingredients together, breaking up the potato and fish until they form a roughly even, chunky mixture.
4. Add the chopped herbs, lemon zest, lemon juice, eggs, Dijon mustard, Kewpie mayonnaise, and any optional vegetables (peas or grated zucchini). Stir until everything is well combined and the mixture holds together. Season to taste with salt.
5. Shape the mixture into patties using a 1/3 cup measure, forming even rounds. Coat each patty in gluten-free breadcrumbs.
6. Arrange the patties in a single layer on the prepared tray, drizzle with olive oil, and bake for 10–15 minutes or until golden.
7. n a small bowl, mix together the Greek yoghurt, mayonnaise, toum (if using), grated pickles, baby capers, and lemon juice.
8. Season with a drizzle of olive oil, salt, and pepper to taste.
9. serve with green leaves and a wedges of lemon

Notes

Use leftover salmon or any type of firm fish you have on hand.

Adjust the herbs to your preference or add more for a brighter flavour.

These fish cakes freeze well; prepare a double batch to freeze for another meal.

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.