Using tinned foods to make something special!
Ingredients
- 400g tin of tuna in brine
- 0.5 red and yellow pepper (diced finely)
- 80 g fresh breadcrumbs
- 3 medium potatoes (cooked and grated)
- 1 red chilli (de-seeded and finely diced)
- 1 tsp wholegrain mustard
- 1 tblsp chopped coriander
- 2 egg yolks
- salt and pepper to taste
- 2 tsp panaeng thai curry paste or red thai curry paste
- red pepper jam
- 3 ripe plum tomatoes
- 3 red peppers
- 2 garlic cloves
- 1 red chilli
- 0.5 onion
- 200 ml white wine vinegar
- 250 g caster sugar
- salt and pepper
- 3 tblsp coriander leaves
Method
- Strain the excess liquid from the can of tuna.
- Place the tuna in a bowl then add the peppers, breadcrumbs, grated cooked potato, chilli, mustard, coriander, egg yolks and Thai curry paste.
- Mix until well combines with a wooden spoon then add salt and pepper to taste
- Divide the mix into 6-8 equal pieces.
- Now shape the mix with your hands to form little potato cakes being quite firm with your hands to bind them into the correct shape.
- Sprinkle with a little fine semolina or flour to lightly coat the tuna fish cakes.
- Pan fry in a light oil until lightly coloured on either side.
- Pop into the oven for 10 -12 minutes to heat through.
- Serve with a little light salad and some of our homemade spicy pepper jam and enjoy!
- Jam
- Simply pop the roughly cut tomatoes, red peppers, chillies, garlic cloves, onion, sugar and vinegar into a sauce pan.
- Simmer for about 20 – 25 minutes over a medium to high heat, boiling until reduced but not yet a syrup.
- Allow to cool, Place into the food processor and add the chopped coriander.
- Whiz up for about a minute until smooth.
- Tip: Lovely with the tuna fish cakes, spring rolls, warm chicken salad or as a dip for prawns and lasts for months in the fridge.
