Boy, oh boy! These Tuna and potato fish cakes will blow your mind.
This is a family favourite that I often make for lunch. It is very low in fat and a very balanced lunch when served with a crisp lettuce and tomato salad on the side.
The one ingredient that gives these fish cakes their lovely sweet and aromatic taste is the fennel tips.
If you have never had fennel with fish then I suggest you put it on your bucket and grocery list!
Fresh Fennel could be hard to come by so don’t hesitate to use the dried fennel instead. Try Cape Herb & Spice’s Dill Tips they are freeze dried, the flavour is insanely intense and lift these simple ingredients to new a new level of great taste.
Use normal cake flour to dust the fish cakes but if you want to cut out the gluten in this recipe you can use gluten free flour instead.
yields +- 16 fish cakes
1 onion finely chopped
4 medium potatoes
3 tins of good quality Tuna in Water
2,5 ml salt
2 tsp fennel tips
+- ¾ cup flour
Olive oil for frying
Fresh lemon / 15 ml lemon juice
Peel and cut potatoes into chunks and boil until soft. Strain, mash and set aside to cool down.
Drain the Tuna and mix with the egg, fennel tips, onions and salt.
Stir in the mashed potatoes and roll the mixture into balls, approximately the size of a golf ball, set aside.
Cover your working area with flour and press the balls into patties while forming them in to shape with your hands. Turn the Patties around and dust on the other side with flour.
Heat a non-stick pan on medium heat, cover with olive oil and fry the fish cakes on both sides until golden brown and crispy in texture. Don’t be shy with the olive oil, you will need to cover your pan with olive oil every time you fry a batch of fish cakes.
Drizzle with lemon juice while hot and sprinkle a little extra fennel on top for garnish.
Enjoy while piping hot!