Fish Cakes

Cake for dinner!

Crumbed fish cakes with roasted garlic mayo and a squeeze of lemon juice.

INGREDIENTS

Egg 4 large yolks
Roasted Garlic 2 heaped teaspoons
Mustard Powder 2 teaspoons
Brown Vinegar 2 teaspoons
Sunflower Oil 350ml
Salt to taste

Tinned Tuna 120g
Boiled Potato 240g
Fresh Parsley handful
Sea Salt to taste
Black Pepper to taste

Egg 1 large
Cake Flour for crumbing
Corn Flake Crumbs for crumbing
Sunflower Oil for frying

Lemon for serving

METHOD

To make the roasted garlic mayo. Wrap six large cloves of garlic in tin foil and place in an oven at 180˚C for 30 minutes, then squeeze out the garlic on a chopping board and spread with a large knife until smooth and allow to cool. In a bowl, mix the mustard powder, brown vinegar and roasted garlic paste until smooth, then add the egg yolks and beat together. Continue to beat while drizzling in the oil, until emulsified. Add a pinch of salt and mix in well. Spoon into a clean, sealable jar and keep in the fridge.

Peel, quarter and boil the potatoes until cooked, then strain and allow to cool. Roughly mash 240g of the potatoes with a fork and put in a bowl. Strain the tinned tuna and add 120g to the potatoes along with the chopped parsely, sea salt and pepper then mix together well. Pat out on a lightly floured surface to a height of about 20mm, then cut with a 50mm diameter circle cutter. You should get about nine fishcakes.

For crumbing prepare three bowls, one with cake flour, one with a lightly beaten egg and one with the corn flake crumbs. Then crumb the fish cakes, but first coating in the cake flour, then the egg and finally the corn flake crumbs. Place enough sunflower oil in a small pot to just cover the fish cakes, then bring up to a heat of 180˚C. When the oil has reached it’s temperature fry for about two minutes on each side until crispy, remove from the oil with a slotted spoon and place on some paper towel to absorb excess oil.

Serve with a good squeeze of fresh lemon juice and the roasted garlic mayo.