Fishcakes are so simple for toddlers to eat – not to mention the fact that you can prep them in nap time, so they often appear on my weekly meal plans. I’ve been using fresh fish from Narooma Seafood Direct because I love that their fish is local, line caught and therefore seasonal. These fishcakes incorporate tuna, corn and sesame seeds. Did you know that you can cook fish with the corn husk? There are lots of things you can do with them so don’t throw them out after this recipe.
I decided that I would try and whip up a fishcake that didn’t use potato – because sometimes you don’t have the time to boil a couple of potatoes and allow them to cool slightly before you start making your fishcakes.
You might have seen that I used a can of beans in my last round of fishcakes {with thanks to Veggie Mama for her inspiration}. These went down a treat with my family, so I thought that I would try using the beans again, without the potato and I would say that it was a success.
- 500 grams of fresh tuna
- 400 grams of mixed beans
- 4 green shallots
- 1 tablespoon of capers
- 1 tablespoon of sesame seeds
- 1 egg
- 2 cobs of corn
- salt and pepper
- olive oil
- extra sesame seeds
- Place the cobs of corn into a pot of water and bring to the boil for 5 minutes. Remove the corn from the pot and allow to cool slightly before running your knife down the cob to remove the kernels.
- Place the tuna, beans, shallots, capers, sesame seeds and egg into a food processor and blitz for 2 minutes. Transfer the mixture to a bowl, before adding the corn and seasoning.
- Take approximately 1/2 a cup of mixture and form into a fishcake. Sprinkle with extra sesame seeds before placing on baking paper – repeat the process until all of the fishcakes are made and then place in the fridge for 30 minutes.
- Bring some olive oil to a medium heat before adding the fishcakes and frying off for 4 minutes each side or until golden brown and cooked through.
Do you make your own fishcakes? What flavour combinations go down well in your household? Do you carry out meal preparation whilst your children are napping? If you make one of my recipes, I would love for you to grab a snap shot and share it on social media using the hashtag #GoodFoodWeek.
Yummy! Thanks for linking up at #whatkidseatwednesday
You’re most welcome – feel free to prompt me each week. I’ve been linking up with a few different groups this year and sometimes I forget or get muddle up when each link up occurs {even though your day is in the hashtag #mumbrain}.
These sound great. Beans and corn & capers yum! thanks for linking with YWF too
These sound great. Beans and corn & capers yum! thanks for linking with YWF too
Capers make everything better 🙂
I love the idea of beans and especially I love the idea of capers. Everything is better with capers! x
I LOVE capers.
What a great idea!! I’ve always added potato but I love the idea of using beans instead! Thanks for linking up with our Fabulous Foodie Fridays party! xx
Thanks Lucy – although I must admit that most of the credit goes to Stacey from The Veggie Mama. Thanks for hosting the awesome link up 🙂