I have a tin of tuna in my cuboard, how do i make fish cakes?

Answer 1

I buy instant mashed potatoes for 4 people. I cook cut onion for a bit in the microwave Then mix the mashed potatoe and onion in a bowl it must be stiff then add the tin of tuna including the liquid mix all together place hand made cakes on the wax paper where you have a stack of plain flour cover each one in flour and fry until light brown using oil or butter . yum yum .

Answer 2

Hope this helps u!!

fish - preferably cod (frozen cod is fine)
potatoes (instant is acceptable)
2 level teaspoon salt to lb of fish
parsley sprig ( dry herb parsley will do )

Quantities are up to you. One pound of potatoes and one pound of fish would make enough for 4 servings.
Boil and mash potatoes as usual. In the meantime, poach (heat in water) the fish in a frying pan or shallow pan. Do not allow the water to boil and break the fish apart; keep the fish whole. The fish is done when it flakes apart easily.

Drain water, remove skin and bones, if any. You now have equal amounts of mashed potatoes and fish. Mash gently and briefly. Cod takes longer than the softer fish (ie. Pollock, Porgy).

Fold the fish and salt into the potatoes. Salt can be added to taste, which is easily done, as both are fully cooked by mixing time and tasting is best and accurate.

Place in the refrigerator to cool or freeze for later use. On the same day or later, make hamburger sized patties with the mix. Set a thin coat of oil in a large frying pan over medium heat.

When the cakes are placed into the pan they should sizzle at the edges. If not, just add a tiny bit of oil near those that don't sizzle. Four to five minutes on one side should show a golden or brown finish. Turn each one and repeat the color on the second side.


Presentation:

Set 2 cakes on a plate, one tomato and garnish with parsley sprigs (or dry herb parsley around the cakes). The parsley is intended as a part of the flavor, not just as a garnish.
Fish cakes are traditionally made with salted dry cod fish, known as bacala. This is very salty even when water is used to restore the flesh and drain off the salty water several times over a 24 hour period. However, when properly done it makes an excellent cake. This is the reason for salt being added in the recipe. With fresh cod it is added and with dry cod it is removed until palatable.

Answer 3

can tuna chunks in brine, drained
400g pack Tasty Lancashire Cheese Mash
2tbsp fresh flat leaf parsley, chopped
4 spring onions, trimmed and finely chopped
1 large egg, lightly beaten
100g wholemeal breadcrumbs

Method
1 Flake the tuna and mix with the mashed potato, parsley and spring onions. Divide into 8 even portions and shape into patties, about 2cm thick.

2 Put the egg and breadcrumbs in separate shallow dishes. Coat each fish cake, first in the egg and then in breadcrumbs.

3 Heat 100ml oil in a frying pan and cook the cakes for 3 to 4 minutes on each side. Serve with a selection of vegetables.

Answer 4

Boil a couple of medium potatoes, when soft, drain well, and mash in a bowl. To this add the can of tuna (drained of liquid) and 1 egg. I also add parsley (fresh chopped is wonderful) or parsley flakes, and a little finely diced onion, salt & pepper. Sprinkle a little bit flour (a teaspoon should do) in the mixture. By big spoonfuls, make a ball and form into a patty, pat them in flour on both sides. Heat a skillet with a small amount of cooking oil, when hot, (not smoking), add the floured cakes and brown on both sides. Drain on paper towels on a plate. They are so yummy. My kids love these.

Answer 5

Boil up some spuds and after draining the tuna mix the fish flakes into the spuds. Form into small balls with one much larger than the rest, coat in beaten egg, and then breadcrumbs, deep fry them all but promising the largest to the quietist kid, serve with tartar sauce, new bread and best butter. A chip,or two would compliment the dish. Or try serving with a few capers.

Answer 6

TUNA FISH CAKES

2 cans tuna fish
1/2 onion, chopped
1/3 c. Italian bread crumbs
2 eggs

Mix all together real good. Form into thin cakes. Fry in oil on both sides. Use Heinz Seafood Cocktail Sauce on them

Answer 7

Place tins of tuna in refuse bag, go to local supermarket and buy as many fish cakes as you want but if I'm invited don't make it tuna. Tney may become an endangered species and I'm very concious of eating rare animals especially Panda.

Answer 8

Mix the tuna with some mashed potato, salt and pepper, shape into fishcakes, then roll in breadcrumbs or ruskoline (the ready made orange breadcrumbs). You might need to brush them with a little egg if the breadcrumbs won't stick.

Answer 9

Is it a large tin or a small one? You would need one of the large ones to get this right. Even then you would be doing a lot of 'eye-balling' for amounts of igredients. Here is a basic idea. You can add the amounts you see fit:

chopped onion
chopped cellery
breadcrumbs
egg lightly beaten
olive oil for frying

Good luck. It would be hard to screw this one up.

Answer 10

We make our salmon cakes out of Pink Beauty salmon here's how , I removed all the "black" stuff from the salmon & all the round cartlige; I then mix about 1/3 c. of cornmeal (that's for one can) ,after you get all the "junk" out you will new to fix two cans. & a egg , pat them into patties; then fry in a skillet with about an 1/4 inch of oil in it, fry till brown on one side then turn then over with a spatula an fry till done.You may need more oil.