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Categories: Recipes
Tags: seafood, summer
I haven’t really felt like cooking anything too exotic or complicated lately. A quick look in the cupboard yielded that can of tuna staring right back at me. You know the “one”. The one you buy for emergencies and maybe for that tuna pasta. Another quick look in the fridge and I found some leftover basil pesto, half a red onion, some parsley on its death bed and some potatoes. Hmmm…let’s do fish cakes, I thought. And fish cakes it was. Delicious, easy and baking them was so much easier than frying them. The mixture was a little wet but it all worked out in the end.
Whilst they are not as glamorous as their Thai counterparts (which I could eat by the bucket load) they certainly filled the gap on a boring weeknight. And they were also “tooth friendly”! I paired them with a beautiful store bought aioli that was really garlicky and flavoured with lime zest. And don’t forget the extra sea salt for all that ocean goodness.
Again, going by the leftovers I had about in the kitchen, I boiled 3 medium potatoes. Once they had cooled slightly, I added a 400g can of tuna, one egg, some chopped up parsley, half a diced red onion, 2 tbsps of basil pesto, a splash of my newly arrived Greek extra virgin olive oil and some salt and pepper. I binded it all together with a half a cup of “instant” oatmeal, shaped the patties, sprayed them with some olive oil and baked them in a hot 200 deg C oven for 20 mins. Serve and enjoy!
You could easily substitute the tuna with canned salmon and if you’re really good you could use some fresh white flesh fish fillets. Really, the choice is yours and this isn’t rocket science folks. I always encourage people to play with their food!
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Cans of tuna are very helpful as one can whip up a gorgeous meal with them! Fantastic recipe and pictures!
Cheers,
Rosa
They look good to me, and since I have new braces, “tooth friendly” is high on my list these days.
I have a can of tuna waiting a long time in my cupboard to be used. I hope it has not expired so that I can make these lovely patties. I never knew that you could use instant oatmeal for binding. Thanks for the tip.
Nothing makes me happier than reading about creative uses for leftovers, the bits and pieces that provide the foundation for wonderfully flavorful food. Great job, Peter.
Light lunch of these fish cakes accompanied with bowlful of crunchy salad, there’s nothing able to go wrong, P! I like to enjoy fish cakes with steamed bok choy and drizzled with the mixture of kecap manis, coarsely chopped shallots, a squeeze of lime juice, and hot chilli sauce or just diced some bird chillies. YUM!
i hate leftovers, but i always find something to do with them, as I dont believe in wasting food, so you get top marks for that.
i’ve never made fish cakes before, so I might even cook these up for myself
Fish cakes are a childhood favourite of mine Peter. You have inspired me to make them now:D
They’re so lovely and golden Peter! I could swear they’ve been pan-fried… will definitely be trying the oven method – it’s so much healthier.
absolutely beautiful pics Peter. Love them. they look so darn appetizing. especially right now since I don’t feel like cooking!
Love what you did with a pantry staple. I have a couple of those “emergency” cans of tuna sitting in my cupboard because I keep forgetting I still have some left when I go grocery shopping.
I am with you Peter, no drive for complicated tghings either. I think I am over complicated cooking. It is really so passe..All you need are good ingredients and some imagination. I love what you did with the fishcakes and baking is both easier and healthier.
This is very resourceful, healthy and indulgent at the same time…miss the Grand Hotel a bit?
Fish cakes with aioli are one of my favorite things to make when I need to shake up the routine! I bake mine too – no need to get the whole kitchen messy. These look marvelous, and definitely easy on a healing toothie. When the mouth’s all better try them on a bun for a delicious fish burger! Just another excuse to eat chips (fries). Like you need one.
I love simple food Peter… did it take you longer to photograph than to cook this fish cakes? I bet so ;D
He, he, I guess we all have these emergency cans in our cupboards
I’ll bet these were great.
Great memories here.
Salmon cakes/patties were one of the treats of my childhood. Always served with a side of fresh green peas
Peter, there’s an Award for you on my blog.
I’m thinking of trying this method with some smoked salmon on the verge of turning bad. I’m crossing my fingers.
Yours look especially delicious!
I know you just kind of threw these together, but they sound really, really good.
Keep those beauuuuutiful pictures coming!
What a creative way to use up canned tuna! Your photos (and your dinnerware) are beautiful!
Hope to keep in touch
I love all cakes – crab, salmon – now I’ll be giving your easy recipe a try. Just what is needed during this busy holiday time of year. Your photos are beautiful.