This is one of my children’s favourite meals, so it is something I make fairly often, and it is one of the easiest tuna fishcake recipes I know. Yesterday, I posted a recipe for loaded potato skins and I wrote a note that you shouldn’t waste the insides of the potatoes as you can use them for many other dishes. I used mine to create the fishcakes that are photographed here. However, I have written the recipe in the way I make the fishcakes when I do not have leftover potato flesh making mashed potatoes from scratch. If you are using leftovers, then simply skip that part of the recipe and move straight on to the stage where you are combining the potatoes with the other ingredients. These fishcakes are good for those on a budget and really simple to make. However, it can get a little messy assembling them, but this is why my kids love cooking these with me. You can serve them one fishcake each for a starter or two for a main course. Here is an easy recipe for tuna fishcakes with lightly spiced mayonnaise. This makes enough for eight fishcakes.
Ingredients for Easy Tuna Fishcakes
6 large white potatoes
2 tins of tuna
2 packets of ready salted crisps, crushed
1 200g tin sweetcorn
5 tbsp plain flour
Salt and freshly ground black pepper
Ingredients for Lightly Spiced Mayonnaise
8 heaped tbsp mayonnaise
1/2 tsp chilli powder
1/2 tsp smoked paprika
How to Make Easy Tuna Fishcakes and Lightly Spiced Mayonnaise
Peel the potatoes and quarter them.
Add to a pan of salted boiling water and cook for 15-20 minutes or until soft.
Drain the potatoes and return to the pan but not over the heat.
Mash the potatoes with either a masher or a fork.
Put the mashed potatoes in a mixing bowl and leave to cool for ten minutes.
Drain the tins of tuna and sweetcorn thoroughly.
Add both the tuna and the sweetcorn to the potato.
Using a fork, work the potato, tuna, and sweetcorn together.
Beat one of the eggs in a cup or bowl and then add to the tuna and potato mix.
Stir the beaten the mixture as this will help to bind the ingredients together.
Season with salt and freshly ground black pepper and stir through again.
Divide the mixture into eight balls and press into patties on your work surface.
Put them on a baking tray and transfer to the refrigerator for ten minutes. This will prevent them from falling apart when you are adding the coating.
While the fishcakes are in the refrigerator, preheat the oven to 180C/ gas mark 4.
Beat the second egg in a small bowl.
Add the flour to a side plate and season with black pepper.
Crush the packets of ready salted crisps and then put half of them onto a side plate.
Remove your fishcakes from the refrigerator.
One at a time, dip them on both sides in the seasoned flour first, then into the beaten egg, and finally pat them onto the crushed crisps.
As each one is coated, put it back on the baking tray.
Repeat this until all the fishcakes are coated. When you have run out of crisps, simply add the other two bags fo crushed crisps to the plate. If you have crisps leftover in the bowl, pat the crumbs into the top of the fishcakes.
Put the baking tray in the oven and cook for 10-15 minutes, or until the top of the fishcakes are turning golden.
Remove from the oven and turn the fishcakes over using a flatfish lift.
Return to the oven for a further ten minutes, or until the fishcakes are golden and crunchy on both sides.
While the fishcakes are cooking, spoon the mayonnaise into a bowl.
Add the chilli powder and smoked paprika. Stir in well.
Serve the fishcakes with a side salad and a generous dollop of lightly spiced mayonnaise.
Tips for Making Easy Tuna Fishcakes
If you are watching your salt intake and you are worried that ready salted crisps contain too much salt, consider replacing this ingredients with breadcrumbs. A healthier option is to use wholewheat or wholegrain breadcrumbs.
Another alternative to create a crispy coating is to add panco crumbs.
If your fishcake mixture is a little loose and you are struggling to shape the fishcakes, then return them to the refrigerator for a while longer as this will firm up the mixture and make it easier to shape the fishcakes.
Experiment with alternatives to sweecorn to create recipes to suit your own tastes.
Those who do not like spice can leave their mayonnaise plain or add a squeeze of lemon.
Pre-recipe warning, this one is not good for the waistline. However, it is absolutely delicious! This is the sort of comfort food that you can serve at any time of the year and as either a starter or a main meal, depending on the size of the portion. Here is an easy recipe for loaded potato skins that makes 24 skins.
Ingredients for Loaded Potato Skins
6 large white potatoes
250g hard cheese, such as Cheddar, grated
6 rashers of bacon
To serve- soured cream and chives
How to Make Loaded Potato Skins
Preheat the oven to 180C/ gas mark 4.
Wash and dry the potatoes and put on a baking tray.
Put the tray in the oven and cook for approximately 45 minutes or until the skins are beginning to brown and the potatoes feel soft when you squeeze them (using an oven glove).
10 minutes before the potatoes are cooked, add the rashers of bacon to another baking tray and put in the oven so they are cooked and ready to remove at the same time as the potatoes.Turn off the oven.
Leave the potatoes on the side to cool and break your bacon into small pieces.
When the potatoes are cooled, cut in half.
Scoop out most of the soft potato flesh to leave hollow skins with just a thin layer of potato. (See tip for ways to use the leftover potato).
Turn on your deep fat fryer and set to around 180C.
While this is heating, cut the potatoes lengthways so that each potato skin is a quarter of a potato.
Fry the potato skins in batches for five minutes until browned and crispy and then transfer onto the baking tray.
Sprinkle over the cheese and pieces of bacon.
Turn on the grill and place the loaded potato skins under for long enough to melt the cheese.
Serve the skins with a dollop of soured cream sprinkled with chopped chives.
Don’t waste the potato filling! There are plenty of things you can do with it. Since cooking the loaded potato skins yesterday, I have made crunchy tuna fishcakes for tea tonight. You can also mash it up to serve with meat or as a topping for a fish pie or cottage pie.
Over the past couple of months, I have heard several celebrity chefs raving about whole roasted cauliflowers on various television series. As my family loves cauliflower, it is something I have been meaning to try for a while. I did a bit of recipe research on the Internet and then developed my own idea for a recipe last night. This is now tried and tested and was a big hit with my clan. It also smells amazing while it is cooking. Here is a simple recipe for a whole roasted cauliflower with lemon and garlic butter.
Ingredients for Whole Roasted Cauliflower with Lemon and Garlic Butter
1 head of cauliflower
2 cloves of garlic, crushed
Juice and zest of 1 lemon
Salt and freshly ground black pepper
How to Make Whole Roasted Lemon and Garlic Butter
Preheat oven to 180C/gas mark 4.
Remove the leaves and the base of the stalk from the cauliflower and sit in an ovenproof dish.
Put the butter in a dish and melt in the microwave on a medium setting for one minute.
Add the crushed garlic, lemon zest, and lemon juice to the butter.
Drizzle the mixture over the top of the cauliflower.
Season with salt and freshly ground black pepper.
Cover the ovenproof dish in kitchen foil and put in the oven for 30 minutes.
Take the dish out of the oven and remove the kitchen foil.
Using oven gloves, tip the dish slightly so the butter pools in the lower section of the dish.
Use a spoon to scoop up the juices and drizzle over the top of the cauliflower.
Return to the oven without the foil for a further 15 minutes or until the top of the cauliflower is beginning to brown.
Serve either whole on a plate for people to help themselves or broken into florets and added to their plates.
Drizzle over any remaining lemon and garlic butter.
As the warmer months are approaching, you will probably want some lighter meals to enjoy and may even consider eating outdoors as a family or inviting guests around to your home. If so, dips and accompaniments are ideal for serving along with crudites, homemade flatbreads, breadsticks, and snacks. Here are ten great dips and accompaniments to try this summer.
This easy bean dip is a tasty but low-fat option to serve on a buffet or as a snack. It is surprisingly quick and simple to make and the result is delicious considering the lack of effort required to make this dip. Here is an easy recipe for bean dip.
Ingredients for Bean Dip
1 x 400g tin of chickpeas
1 x 400g tin of cannellini beans.
4 heaped tablespoons plain yoghurt
Juice of 2 lemons
Zest of 1 lemon
1 clove of garlic, crushed
1 tsp ground cumin
How to Make Bean Dip
Put half the beans and chickpeas into a food processor with the yoghurt, lemon juice, cumin, and garlic.
Blitz into a smooth paste.
Add the remaining beans and chickpeas along with the lemon zest.
Blitz only quickly to get a chunky bean dip.
Serve with crudites, flatbreads, or other dipping ingredients.
Recently, I have added quite a few soup recipes to the blog. There are a few reasons why I love cooking soup so often. These are:
Cheap to make
Easy to cook
Lots of variations
Great for using up leftovers
A good way of getting children to eat veg
Healthy and nutritious
Cook in advance and freeze
I have decided to post links to all ten of my recent soup posts so that they are easy to find on my blog and you can try whichever one takes your fancy. Here are my ten favourite soups from the blog so far.
One of the most popular varieties of soup is tomato and there are many variations on this classic. Some which offer levels of spice and other variations that are rich and creamy. A bloody Mary tomato soup is an interesting twist on the traditional soup as it includes the flavors of the alcoholic drink the Bloody Mary. This soup is delicious served either hot or cold, so it is perfect no matter what the time of year. Here is an easy recipe for Bloody Mary tomato soup.
Ingredients for Bloody Mary Tomato Soup
1 kg ripe tomatoes, halved
1 onion, chopped
3 cloves of garlic, crushed
2 sticks of celery, chopped
1 miniature vodka
2 tbsp Worcestershire sauce
Juice of 1 lemon
250 ml vegetable stock
3 tbsp olive oil
Salt and black pepper
How to Make Bloody Mary Tomato Soup
Preheat the oven to 180C.
Put the halved tomatoes on a baking tray. Season with salt and black pepper, drizzle over 2 tbsp of olive and cook in the oven for 20 minutes, turning once halfway through cooking.
Meanwhile, heat the other tbsp of olive oil in a large pan on the hob.
Add the celery, onion, and garlic to the pan. Cook for 10 minutes until softened.
Remove the tomatoes from the oven and put in a food processor with the onion, garlic, and celery.
Add a little of the stock and blitz.
Repeat, adding a little more of the stock at a time until you have used all the vegetable stock.
Transfer back to the pan and add the Worcestershire sauce, vodka, and lemon juice.
Season with salt and freshly ground black pepper.
Cook for ten minutes and serve immediately if eating hot.
If serving cold or saving for later, allow the soup to cool before transferring to a container and storing in the refrigerator.