Recipe: Delicious spicy salmon and tuna fishcakes

spicy salmon and tuna fishcakes. These spicy fish cakes are prepared with salmon as it is chunky, firm and flaky in texture. Salmon is a source of good quality protein and heart healthy unsaturated fats. And is also a good source of other nutrients, such as B vitamins, selenium, vitamin D, potassium and phosphorus. Fishcakes are a great way to get healthy omegas into your diet, so here Lorna Copper has given two recipes - one for tuna and another for spicy salmon. Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl.

Mix until the mixture sticks together. Drain, mash and leave to cool. Meanwhile, beat the tuna, cheese, green onions, garlic, thyme and egg into the mashed potatoes, and add a dash of cayenne, salt and pepper. You can have spicy salmon and tuna fishcakes using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of spicy salmon and tuna fishcakes

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

Grind together the cloves, cinnamon and cumin seeds to a fine powder. Salmon Recipes Shrimp Recipes Appetizer & Snack Recipes. Place tuna in a mesh strainer, run a little water over it then press firmly with the back of a spoon to get the liquid out. When the tuna is squeezed dry, the seasonings stick better to it and doesn't have too much of a fishy taste.

spicy salmon and tuna fishcakes instructions

1. boil potatoes.
2. cook fish in a lightly oiled pan, drain all liquid.
3. mash potatoes using milk and butter, whisk the mash with a fork or whisk until light and fluffy.
4. allow mash and fish to cool. Stir or whisk into the mash the fish. breaking chunks up so the mixture is smooth.
5. 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.
6. Once cakes have chilled crack eggs into a bowl and whisk. On a seperate plat pour out 1/2 breadcrumbs.
7. dip 1 cake in the egg and cover. place in the breadcrumbs. repeat until all cakes are done. Pour remaining beeadcrumbs over.
8. heat a large heavy bottomed pan with some oil,.
9. place each cake in the pan and cook for 5 - 8 minutes each side.
10. serve with salad and sweet chilli dip and white wine.

Tuna fishcakes are super-easy, quick and cheap. You can also make and freeze them. Serve with a crispy salad, rice or vegetables for a tasty and filling dinner. Good-quality canned tuna is a fantastic ingredient. For this recipe add East Asian flavours - chilli, spring onion, coriander - to add flavour to this simple fishcake.