Fish Cake (5) Recipe

Sauté onions

Heat a small nonstick skillet over medium heat, add 1 teaspoon oil (from frying oil) and sauté the finely chopped onion until softened and translucent, about 4–5 minutes. Remove from heat and let cool slightly.

Combine base ingredients

In a large bowl, flake the drained tuna with a fork. Add the mashed potatoes, cooled sautéed onion, chopped parsley, and optional chopped celery. Mix gently to combine.

Season and bind

Add the egg, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, salt, and black pepper to the tuna-potato mixture. Stir until everything is evenly distributed and mixture holds together when pressed. If the mix is too wet, add up to 2 tablespoons extra breadcrumbs; if too dry, add 1–2 teaspoons water or another teaspoon of lemon juice.

Divide the mixture into 8 equal portions for small cakes (or 5–6 for larger cakes). With lightly oiled hands, shape each portion into a patty about 2–3 cm (¾–1 in) thick and 7–8 cm (3 in) across.

Set up a dredging station: one shallow bowl with flour, one with the beaten egg, and one with breadcrumbs. Lightly dust each patty with flour shaking off excess, dip into beaten egg, then press into breadcrumbs to coat both sides evenly. Place coated cakes on a tray and rest 10 minutes in the refrigerator to help the coating adhere.

Heat a large skillet over medium-high heat. Add oil and allow it to heat until shimmering but not smoking (about 175–190°C / 350–375°F surface temperature).

Working in batches to avoid crowding, add cakes to the skillet and fry 3–4 minutes per side, or until golden brown and crisp. Reduce heat slightly if they brown too quickly, and flip carefully with a spatula. Internal temperature should be hot and cakes should be heated through.

Transfer cooked cakes to a wire rack or paper towel–lined plate to drain briefly. Keep warm in a low oven (about 95°C / 200°F) if cooking remaining batches.

Serve 2 fish cakes per person (adjust portioning for larger cakes) with lemon wedges, a dollop of tartar sauce or mayonnaise, and a sprinkle of chopped chives or parsley. These are best eaten hot and crisp.

Leftovers: Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a 180°C (350°F) oven for 8–10 minutes to restore crispness.