Super satisfying tuna fishcakes for supper
Few things beat a batch of fishcakes for an easy, satisfying dinner – and excellent lunch box content the next day. Light on the budget but heavy on flavour, all these babies need is some tangy tartare sauce and you’re ready to feast.
Ingredients:
- Canola oil: 2 tablespoons
- Red onion: 1, small, finely chopped
- Garlic cloves: 2, finely chopped
- Spring onion: 1, roughly chopped
- Butter chicken curry spice or mild curry powder: 1 teaspoon, heaped
- Butternut: 375 g, peeled, cooked and mashed (must be dry not too wet)
- Flour: 60 g, plus extra for dusting
- Panko breadcrumbs: 120 g
- Tuna in brine: 4 x 170 g cans, drained
- Sea salt and freshly ground black pepper, to taste
- Smoked BBQ sauce: 1 tablespoon
- Woolworths Tartare Sauce, for serving
- Seasonal fruit on skewers, or a green salad, for serving
Instructions:
- Heat the oil in a large pan and sauté the onion for 4 minutes until soft and translucent. Add the garlic and spring onion and cook for 1 minute. Add the curry powder and stir for 30 seconds, taking care not to burn the spice.
- Add the mashed butternut and stir until combined. Add the flour, a heaped spoonful at a time, and stir well. Stir in the drained tuna until well combined. Season with salt and pepper.
- Switch off the heat and allow the mixture to cool slightly until cool enough to handle. In a tray or plate, mix the extra flour and breadcrumbs. Heat a non-stick pan with enough oil for shallow frying. Shape 2 tablespoons of the mixture into a ball using your hands. Repeat with the remaining mixture.
- Dust the fishcakes in the breadcrumb-and-flour mixture, flattening them slightly to form mini fishcakes. Cook each one in oil for 1½ minutes on one side and 1 minute on the other.
- Gently remove from the pan and drain on wire rack lined with kitchen paper. Allow to cool completely before packing into an airtight container to refrigerate or pack for lunch.
Pressed for time?