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- 20:00 - Rick Stein's Mediterranean Escapes - Rick Stein's Mediterranean Escapes, 3
- 21:00 - James Martin's United Cakes of America - Philadelphia
- 21:30 - James Martin's United Cakes of America - Philadelphia and New York
- Prep time:
- 15 min
- Cook time:
- 20 min
Justine Schofield gives these delicious fish cakes an accompanying kick
Method1. Combine the mayonnaise, lemon juice and the wasabi (you may add extra if you like) and season to taste. If cooking your own tuna: Pre heat the oven to 180C/160C fan/gas mark 6. Place the tuna fillets on a baking tray and lightly oil and season. Place in the oven and bake for 6 minutes or until the fish is just cooked.
2. Once the fish is cool, flake the (or simply add the canned tuna) into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, capers, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.
3. Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.
4. Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil. Serve hot or cold with the mayonnaise.
- 2x200 g pieces of tuna, or 370g canned tuna
- 350 g cold mashed potato
- 1 large French shallot, finely diced
- 1 tsp Dijon mustard
- ½ tsp cayenne pepper
- Zest and juice of half a lemons
- 1 tbsp capers
- 3 sprigs parsley leaves, finely chopped
- 1 egg, lightly beaten
For the coating
For the mayonnaise
- 100 g mayonnaise
- 1 tsp lemon juice
- 1 tsp paste wasabi
- 120 ml vegetable oil, for shallow frying