I love a good fishcake and for this tuna fishcake I went plumbing through the flavours of Thailand… The last mackerel fishcakes I did here were really popular and were a bit of a grown up take on the fishcakes I grew up with as a child. This tuna fishcake is very different indeed, they pack a mighty punch something that would have been unheard of in the school dinner queue when I was a child, school dinners were a very bland affair when I was growing up. In all fairness there was not a mass of junk food until I hit my mid teens and it was all pretty nutritious up until then, but if my memory serves me correctly all horrifically over cooked and kinda lacking in any flavour and about as exotic as a pair of plai slippers!
Again this tuna fishcake utilises canned fish, something I am learning to love, as I have mentioned before I would have turned my nose up at canned fish when I lived in the UK, but now I am embracing it for what it is. Sure I am not gone be having a beautifully seared and rare piece of tuna any time soon but for stuff like this canned fish is wonderful. Tuna is the perfect fish for this tuna fishcake, at stands up really well against the big flavours of the lemon grass, ginger and of coarse the chili. A word of caution the dipping sauce for these fiery treats are really integral to them, the seasoning in them is geared for them to be dipped in the salty and really pokey fish sauce. If you want to skip the dipping sauce you will need to add more salt, you could do this with salt although I would personally add more fish sauce to the fish cake mix.
In other news it is full on Autumn here in my corner of Hungary, not that nice Autumn where it is a little breezy but the trees are beautifully coloured. The Autumn where there is a bitter north wind blowing biting rain into your face and you need wellington boots to go out as it has been raining for 6 hours and the dry dust that was there is now a sea of mud. So these tuna fishcakes were a nod to somewhere warm, exotic whilst I was looking out the window thinking, ‘not long before I have to start the log burner again’!
Spicy Tuna Fishcake With Cucumber Salad
Canned tuna forms the foundation of these Spicy Tuna Fishcake leaning heavily on the flavours of Thailand and they make a perfect light meal or snack.
Course Main Course
For the Fishcakes
150gPotato.Peeled and cut into 1cm dice, choose a floury variety.
250gCanned Tuna.Use Tuna in water rather than oil.
1Thai Birds Eye Chili.Finely sliced use other types of chili if you like.
1Stick Lemon Grass.Outer leaves removed bashed and finely chopped.
2Kaffir Lime Leaves:Re hydrated in boiling water for 2 minutes if dried then finely shredded.
50gSpring Onion.Finely sliced.
For the Dipping Sauce
2TbspThai Fish Sauce.
1TbspRice Wine Vinegar.
1/2Thai Birds Eye Chili.Finely Sliced.
1Spring Onion.Finely Sliced.
For the Cucumber Salad
1/2Cucumber.Deseeded and cut into half moon shapes about 2-3mm wide.
1/2Thai Birds Eye Chili.Finely Sliced.
Cook the potato in a pan of salted water until soft, this should take 10 minutes.
When cooked mash or pass through a potato ricer and allow to cool.
Mix together all of the ingredients for the fishcakes and then form into balls roughly the size of golf balls, then lightly press out to form a small patty, set them aside in the fridge whilst you prepare the dipping sauce and salad.
Mix together all of the ingredients for the dipping sauce, then check for balance and set aside.
Heat 1 cm of oil in a frying pan over a medium high heat and fry the cakes until crisp and golden.
Finally make the salad, mix together the fish sauce, sesame oil, brown sugar and chili and then dress the cucumber before sprinkling in the toasted peanuts.
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