Introduction
Tin raid fishcakes are a delightful and inventive recipe that allows you to transform tins of fish into a delicious meal. This dish is not only quick and easy to prepare but also offers a fantastic way to utilize pantry staples, making it perfect for those busy weeknights or when you’re looking to reduce food waste. With a crispy exterior and a flavorful interior, these fishcakes can be served with a variety of sides, making them a versatile choice for any dinner.
Detailed Ingredients with measures
Tinned fish: 1-2 cans (such as tuna, sardines, or mackerel)
Potatoes: 250g, peeled and chopped
Onion: 1 small, finely chopped
Garlic: 1 clove, minced
Parsley: a handful, chopped
Lemon zest: from 1 lemon
Salt: to taste
Pepper: to taste
Egg: 1 large, beaten
Breadcrumbs: for coating
Olive oil: for frying
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Detailed Directions and Instructions
Step 1: Prepare the Fish
Use canned fish from your pantry, such as tuna or salmon. Drain it well and place it in a mixing bowl. Flake the fish with a fork, ensuring there are no large chunks left.
Step 2: Add Vegetables
Chop any available vegetables like onions, bell peppers, or herbs. Stir the chopped vegetables into the bowl with the fish, mixing gently to combine.
Step 3: Mix in Bindings
Add breadcrumbs or cooked potato to the fish and vegetable mixture. Incorporate an egg (or a suitable egg substitute) to help bind the mixture together. Season with salt and pepper.
Step 4: Shape the Fishcakes
With clean hands, take a portion of the mixture and shape it into small patties or cakes. Ensure they are compact and evenly shaped for consistent cooking.
Step 5: Refrigerate the Fishcakes
Place the shaped fishcakes on a plate or tray and cover them. Refrigerate for about 30 minutes to help them firm up before cooking.
Step 6: Cook the Fishcakes
Heat a non-stick frying pan over medium heat and add a little oil. Once hot, carefully place the fishcakes in the pan, cooking in batches if necessary. Fry until golden brown on each side, typically around 3-4 minutes per side.
Step 7: Serve the Fishcakes
Once cooked, transfer the fishcakes to a paper towel-lined plate to absorb any excess oil. Serve them hot with your choice of sides or sauces.
Notes
Note 1: Variations
Feel free to customize the fishcakes by adding different herbs, spices, or even cheese for added flavor.
Note 2: Storage
Cooked fishcakes can be stored in the refrigerator for a couple of days or frozen for longer-term storage. Reheat thoroughly before serving.
Note 3: Serving Suggestions
These fishcakes pair well with a fresh salad, lemon wedges, or tartar sauce for a complete meal.
Cook techniques
Flavor Infusion
Using herbs, spices, and aromatics allows you to enhance the natural taste of the fish. Incorporate fresh ingredients like parsley, chives, or dill to elevate your fishcakes.
Binding Ingredients
Combining starchy elements such as mashed potatoes or breadcrumbs helps to bind the fish mixture. Ensure these ingredients are well incorporated to maintain the structure of the cakes.
Shaping Fishcakes
Take a portion of the mixture and shape it into rounds or patties with your hands. Create an even thickness for uniform cooking and presentation.
Coating Techniques
Coat the fishcakes in breadcrumbs or flour to achieve a crispy exterior. This step adds texture and prevents the cakes from sticking during the cooking process.
Cooking Methods
Pan-fry, bake, or grill your fishcakes for a delicious finish. Each method provides a different flavor and texture, allowing you to customize your dish according to preference.
FAQ
Can I use frozen fish for the fishcakes?
Yes, frozen fish can be used, but ensure it is fully thawed and drained of excess moisture before mixing it with other ingredients.
What types of fish work best for these cakes?
Firm white fish like cod, haddock, or pollock are ideal. They hold their shape well and have a mild flavor that pairs well with added seasonings.
How can I make the fishcakes spicier?
Add chopped red chili or a dash of hot sauce to the mixture for an extra kick. Adjust to taste based on your spice preference.
Can I prepare the fishcakes in advance?
Absolutely! You can prepare the mixture and shape the cakes ahead of time. Store them in the refrigerator, covered, until you’re ready to cook.
What is the best way to reheat fishcakes?
Reheat fishcakes in a skillet over medium heat to maintain their crispness, or bake in the oven until heated through for a softer option.
Conclusion
The Tin Raid Fishcakes are a delightful and versatile dish that not only make use of canned fish but also allow for personal customization based on your preferences. They are easy to prepare, making them a perfect choice for a quick meal or a snack. By incorporating diverse ingredients and flavors, these fishcakes are sure to please everyone at the table.
More recipes suggestions and combination
Spicy Tuna Fishcakes
Add a kick of heat by incorporating red chili flakes or diced jalapeños into your fishcake mixture. Serve with a tangy lime mayo for dipping.
Herbed Salmon Cakes
Use canned salmon and mix in fresh herbs such as dill and parsley for a refreshing twist. Pair with a yogurt-based sauce to complement the flavors.
Vegetable Fishcakes
Blend your choice of vegetables, like grated carrots and zucchini, into the fishcake mix. This adds extra nutrition and a pop of color to the dish.
Asian-Inspired Fishcakes
Introduce soy sauce, ginger, and chopped green onions for an Asian flair. Serve with a spicy dipping sauce made from sriracha and sesame oil.
Classic Fish and Potato Cakes
Mix mashed potatoes with canned fish, onion, and seasoning for a traditional approach. This hearty version is sure to be filling and comforting.
Cheesy Fishcakes
Incorporate cheese into the fishcake mixture, such as feta or cheddar, for a creamy and rich flavor. Pair with a fresh salad for a complete meal.