spicy salmon and tuna fishcakes. These gorgeous spicy tuna fish cakes are perfect for entertaining. Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the water chestnuts, spring onions, ginger, coriander, chilli and lime leaves and season with salt and pepper. Good-quality canned tuna is a fantastic ingredient. For this recipe add East Asian flavours - chilli, spring onion, coriander - to.

Thank you for such a non "fishy" tasting tuna recipe. These tuna fishcakes are so fragrant and delicious and you will want to make it again and again. These cakes can be served with our special lemon When you use the canned tuna, you need to drain the liquid out, otherwise the fishcake won't hold together. You can cook spicy salmon and tuna fishcakes using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of spicy salmon and tuna fishcakes

You need 500 grams of Breadcrumbs.
Prepare 2 of eggs.
It's of Fish.
You need 1 of Tuna filler.
It's 1 of Salmon fillet.
You need 3 of Potatoes peeled.
You need 1 pinch of Pepper.
Prepare 1 pinch of Chilli powder.
Prepare 1 tsp of butter.
It's 1 dash of milk.

We also recommend using tuna that. Spicy Tuna Fish Cakes with Dipping Sauce. I adore fish cakes, even growing up I loved those mushy things that they served I have brought this love into my more "grown up" style of cooking with my canned mackerel fish cakes and sardine and salmon fish cakes. Heat the olive oil in a frying pan over medium heat.

spicy salmon and tuna fishcakes step by step

boil potatoes.
cook fish in a lightly oiled pan, drain all liquid.
mash potatoes using milk and butter, whisk the mash with a fork or whisk until light and fluffy.
allow mash and fish to cool. Stir or whisk into the mash the fish. breaking chunks up so the mixture is smooth.
make cakes by taiking a section on the mixture and rolling and flattening. repeat until no mixture remains. place cakes in fridge for 20 minutes.
Once cakes have chilled crack eggs into a bowl and whisk. On a seperate plat pour out 1/2 breadcrumbs.
dip 1 cake in the egg and cover. place in the breadcrumbs. repeat until all cakes are done. Pour remaining beeadcrumbs over.
heat a large heavy bottomed pan with some oil,.
place each cake in the pan and cook for 5 - 8 minutes each side.
serve with salad and sweet chilli dip and white wine.

Spicy fish cakes - crispy outside, soft in the center Spicy fish cakes taste pretty good with mint chutney, sliced onion and some lemon juice sprinkled on them. Other than salmon, you could try using tuna, a chunky firm fish that would work well for these patties. Make these delicious fishcakes with either salmon or tuna. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. Adapted from a recipe I saw on the new Gordon Ramsay's Ultimate Cookery Course show I watched the other day, I decided to try out his Spicy Tuna Fishcakes.