Home-Made Tuna Fish Cakes

Find the recipe straight down at the bottom

Hello good people, today let’s talk about fishcakes, hmmmm yummy right?

STORY TIME

The way I have been putting off making these fishcakes though, unbelievable. It first started when I saw them on my Instagram, someone had made a post about them and even shared the recipe, it was love at first sight.

I saved the post because I definitely wanted to try them out buuuut after saving this post I immediately forgot about it and continued to post other things as days and days went by, now you might ask, “Lele, how can you forget about something you say was love at first sight?”, well have you ever heard of a saying ‘Out of sight out of mind’? I guess that was the case with me.

Then came a time I wanted new ideas about what I can make in my kitchen; even at this point the fish cakes I had saved did not come to mind. I then decided to go to my saved posts, I’m sure now you’re like “Finally girl, you’ll see the fishcake post and finally make it”, and you’re right, I saw the post and guess what, it was love at second sight, lol, I AM SERIOUS!

I then got my recipe book and wrote down the recipe as that’s the only certain way of cooking something if I write it down in my recipe book, or so I thought. I closed my recipe book, took about 3-4 weeks without posting anything on social media. I found every excuse possible every time I thought of creating content. What was wrong with me? Why wasn’t I cooking yet I had all the ingredients in my kitchen? Was I experiencing what is known as creative block? Was it the fish cake causing all this discourage? Or was I simply just lazy?

I wondered, wondered and wondered some more.

3 weeks later, I was like “nah fam, Lele, you’re making that tuna fishcake like it or not”, but period pains decided to show up, my goodness!! I made these fishcakes on the 4th week and they came out so amazing good people. Just look at this pic down below: So crunchy, so savory, and oh so scrumptious

Now that I think about why it took me so long to make these fishcakes that resulted in a creative block:

1) It was my first time making them and as much as I hate to admit it, I was scared; scared that I won’t do them right

2) I got lazy and let it overpower me because of reason number 1

Advice Alert: - When you decide to do something at a certain time, do it, because once you make an excuse, you’ve already lost to laziness, and it is going to be hard to take back that power.

Anyways my good people, I am done. Here’s the recipe down below:

But first, what does one eat fishcakes with?

These combos are my favorite:

1) Just fish with tartar sauce

2) Fish cake with Greek salad

3) Fish cake with spinach and wedges

4) Fish cake sandwich

The above are just my favorite pairings. There are so many other side dishes you can pair fishcakes with.

PrepTime: 10min

CookTime: 25min

Yields: 8 fishcakes (but it depends on how big or small you make your cakes)

INGREDIENTS

2 cans of shredded tuna (I used Shoprite branded tuna why? Simply because it was the cheapest. Feel free to buy any kind of canned tuna you want)
1 large potato (Ensure that your potato is cooked through)
1 cup breadcrumbs (Breadcrumbs help in holding the fishcake together. I made my own breadcrumbs, and so can you. Toast your bread, Pulse in blender until fine, then you’re good to go)
Half cup chopped spinach
1 red chili, finely chopped (optional)
1 clove garlic, minced (Our favorite flavoring agent of course!)
1/2 cup mayonnaise
Oil for drizzling on pan (Non-stick pan for best results)
Salt and pepper as according to taste

Ingredients for the Tartar sauce (Dip)

Half cup mayonnaise
3 Tablespoons lemon juice
Rosemary finely chopped (1 Tablespoon)
1 chili, finely chopped (optional)

DIRECTIONS

(1) In a bowl, combine tuna, potato, breadcrumbs, spinach, garlic, mayonnaise, red chili, salt and pepper

(2) Shape mix into round balls then flatten to create a cake shape

3) Glaze pan with oil, fry until golden brown on medium heat. Again, use nonstick pan for best results.

4) Afterwards put in oven and bake for 15-20 minutes at 180 degrees Celsius, these ones are sneaky so check occasionally because we don’t want them to burn now do we? Take out once they look crisp and just about done. I mean, just look below, heaven I tell you, heaven *drools*