Vincent got me hooked on tuna fishcakes. It was one of the first quick meals he ever made for me when we had few other ingredient options in the fridge. They were so delicious that it changed my perception of tuna forever. I now ensure my pantry stocks at least 4 cans of tuna on any given day – just in case.
Who’s hungry? Vincent and I. So this recipe serves 2 people.
For the fishcakes
- 4 cans of tuna
- 1 egg
- Half an onion, finely chopped
- 2 cloves of garlic, finely chopped
- Three stems of parsley, finely chopped
- 1 tbsp lemon juice
- 2 tsp soy sauce
- 1 tbsp chopped parsley
- Salt and pepper
- Canola oil for frying
For the sauce
- 2 tbsp sriracha sauce
- Half a cup of mayonnaise
- 1 tbsp lemon juice
- 1 tsp soy sauce
- Salt and pepper to taste
For the cauli rice
- Cauli rice
- Robertsons veggie spice
First, fry the garlic and onions in a pan over low to medium heat until fragrant and slightly tanned.
Keep the leftover oil in the pan for the fishcakes. It adds lovely flavour. Now prepare the fishcakes. Open the cans of tuna and decant the fishy liquid. It’s important to use the lid of the tin to squeeze out all of the liquid. Nobody likes soggy tuna balls.
Before we get too busy, it’s time to pour a glass of wine. Tonight I’m having Knorhoek Chenin Blanc.
Mix the all the listed fishcake ingredients in a bowl along with the fried onion and garlic. Add a lot more pepper than salt. Leave the oil out of this mixture – that’s just for frying.
Heat up the same frying pan you used for the onions and garlic and just add some more oil. Play with your balls until they look something like this.
One by one, carefully put your fishcakes into the frying pan over low heat.
While the they are slowly cooking on one side, take out another mixing bowl and make your dipping sauce. Whirl it all around with a spoon and give it a taste. Adjust the amount of sriracha sauce depending on your preference.
Turn your fishcakes extremely carefully.
While the other side fries, get out another frying pan. Pop it on the stove and melt a big spoonful of butter on high heat. Add your desired amount of cauli rice and stir it around for about 5 mins until cooked.
Don’t they look scrumptious? Dish up your fishcakes and cauli rice on a plate and scoop some sauce over the fishcakes.