how to Make fishcakes To Cook and Freeze for later use

fish

🥗Healthier: canned tuna

💰Cheaper: surimi

Canned tuna is often more affordable and can be a healthier option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and a different flavor profile.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option while maintaining texture.

Peel the potatoes and cut them into even-sized pieces.

Place the potatoes in a pot and cover them with water, adding salt and pepper.

Boil the potatoes until soft, about 40 minutes, checking with a knife.

Drain the potatoes into a colander and return them to the pot to dry out on low heat.

Add butter to the potatoes and mash them until smooth.

Prepare the celery by peeling off the stringy bits and dicing it finely.

In a skillet, heat oil and butter until bubbling, then add the diced celery and sauté for about 5 minutes until softened.

Drain the liquid from the tinned tuna and chop fresh coriander.

In a bowl, combine the mashed potatoes, sautéed celery, chopped coriander, and lemon juice, mixing well.

Separate the egg, adding only the yolk to the mixture to bind it together, then mix thoroughly.

Chill the mixture in the fridge until completely cool.

Dust a surface with corn flour, take a handful of the mixture, and roll it into balls of even size.

Roll the balls in corn flour to coat them lightly.

Place the coated fish cakes on a tray lined with greaseproof paper and freeze overnight.

After freezing, transfer the fish cakes to a ziplock bag for storage.

To cook, shallow fry the frozen fish cakes in a frying pan until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens