The other day, I decided to take the entire family to the Southside Farmers Markets with me. This meant that instead of getting there at slightly before 7am and returning home before Mr Moo and the Little Dude go into melt down as Daddy hasn’t made them breakfast – I ran through our normal morning routine, getting everyone up, fed and dressed and got to the markets at almost 9am. The result being that Narooma Fish had sold out of all of their whole fish and most of their fillets. So I went with some of their tuna pieces to make some delicious fishcakes.Now you can use the fish pieces to make a whole range of things, like; fishcakes, fish curries {I regularly add fish pieces into this green pea curry}, fish pie {I don’t think that you can go passed Jamie Oliver’s recipe for fish pie},  korean seafood pancakes {I replace the crab meat with fish pieces in this recipe}, or fish stew {I really like this recipe for Brazillian fish stew by Elise from Simply Recipes}.

I’m not sure if you saw Veggie Mama’s  Vegetarian ‘Fish’ cakes, but they inspired me to add a can of beans into my tuna fishcakes to see how the family would take it. I realised that I didn’t have any straight cannellini beans, so I added a can of 4 bean mix and I am happy to report that no one noticed the beans and the fishcakes were seriously enjoyed by all {especially the Little Dude who also really enjoyed them cold for lunch the next day}.

I crumb the fishcakes with sourdough crumbs that I make myself with the end of the sourdough bread that I buy from the markets {waste not, want not}. On this particular night, I only had enough breadcrumbs to do half of the fishcakes so I crushed some cornflakes to crumb the remaining fishcakes. I really liked the cornflake crumb and I find that chunky crumbs work best on these fishcakes.

TUNA FISHCAKES

500g of fresh tuna

200g can of mixed beans

2 large potatoes

2 large eggs

1/2 red onion

2 spring onions

1 tbsp of capers

the zest of 1 lemon

3 cups of crumbs

Olive oil, for frying

Peel and boil your potatoes, then allow them to cool slightly before you move onto the next step.

Place the tuna pieces, beans, boiled potatoes, eggs, red onion, capers, lemon zest into a food processor and blitz until combined – you don’t want to blitz it until it is smooth, the fishcakes won’t hold together.

Form into patties, roll in your choice of crumbs {breadcrumbs or cornflakes}, and chill in the fridge for at least an hour.

Heat a large pan over a medium heat, add some butter and olive and then fry the patties gently for 15 minutes – turning at the half way point or until golden and cooked through. Serve with wedges of lemon {you might as well make the most of the lemon that you zested},  extra capers and mayo.

Do you make your own fishcakes? What is your ‘go-to’ fish for making fishcakes? Where do you purchase your fish from? Have you made one of my recipes? I would love to see it on social media – don’t forget to use the hashtag #goodfoodweek.