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Jamie Oliver Tuna Fish Cakes

Jamie Oliver Tuna Fish Cakes
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Jamie Oliver’s Tuna Fish Cakes are savory patties made from canned tuna, mashed potatoes, and herbs. The mixture is seasoned, shaped, and pan-fried until golden brown, creating a satisfying, crispy crust. These fish cakes are perfect for a fast and flavorful meal that’s budget-friendly and packed with protein.

Ingredients

To make these flavorful fish cakes, you’ll need:

  • Potatoes (300g, peeled and cubed): Acts as a binder and adds a soft texture.
  • Canned tuna (200g, drained): The main protein source with a rich flavor.
  • Spring onions (2, finely chopped): Adds a mild onion flavor and freshness.
  • Lemon zest (1 tsp): Brightens the flavor of the fish cakes.
  • Fresh parsley (a handful, chopped): Adds a fresh, herbaceous note.
  • Egg (1, beaten): Binds the mixture together.
  • Breadcrumbs (50g): Helps to hold the mixture and adds texture to the fish cakes.
  • Olive oil (for frying): Adds flavor and creates a crispy crust.
  • Salt and black pepper: To taste, for seasoning.

Optional Add-Ins

  • Chili flakes (a pinch): For a hint of heat.
  • Capers (1 tbsp, chopped): Adds a tangy, briny flavor.

Instructions

Step 1: Prepare the Potatoes

  • Boil the cubed potatoes in salted water for 10-12 minutes, or until tender.
  • Drain the potatoes well and mash until smooth. Let the mashed potatoes cool slightly.

Step 2: Combine the Ingredients

  • In a large mixing bowl, combine the mashed potatoes, drained tuna, spring onions, lemon zest, and chopped parsley.
  • Season with salt and black pepper to taste.
  • Add the beaten egg and breadcrumbs, and mix everything until fully combined. If using chili flakes or capers, fold them in now.

Step 3: Shape the Fish Cakes

  • Divide the mixture into equal portions (about 6-8 patties) and shape each portion into a round patty, about 1 inch thick.
  • If the mixture is sticky, dust your hands with a little flour to make shaping easier.

Step 4: Cook the Fish Cakes

  • Heat a little olive oil in a large frying pan over medium heat.
  • Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
  • Transfer to a plate lined with paper towels to drain any excess oil.

Step 5: Serve

  • Serve the fish cakes hot, with lemon wedges and your favorite dipping sauce.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-tuna-fish-cakes/