Tuesday, 23 November 2010

Tuna fish cakes

An all time classic of mine; this is such a simple recipe that fills that hole every time. I love the polenta crust, which gives it a lovely crispiness. Serve these with a fresh rocket salad and sweet chilli.

2 tins canned tuna in spring water, drained
3 spring onions, chopped finely
1 free-range egg
1 tablespoon polenta, plus extra for coating
2 teaspoons sweet chilli sauce
salt and pepper to season

1.  Combine the tuna, onions, egg, polenta, sweet chilli and salt and pepper in a bowl.
2. Sprinkle some polenta on a plate in preparation to coat the fish cakes.
3. Shape the tuna mixture into burgers and coat well with polenta. Place on a clean plate and cool in fridge for 10 minutes.
4. On a Teflon pan, fry the fish cakes for 5 minutes on each side or until lightly browned and heated through.

Gluten free – Wheat free – Dairy free

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