Baked Spicy Tuna Fish Cakes

Inspired by The Counter's amazing salmon fishcakes I decided to try my hand at turning Lucky Star Tuna into a few tasty and SPICY fishcake morsels. These are perfect for a healthy dinner served on a bed of salad or as starters at a dinner party.

I turned these ingredients

 

In to these Tuna Cakes.

Ingredients:

2 Can Lucky Star Tuna in Brine drained and lightly rinsed

1 medium onion finely chopped

2 cloves garlic finely chopped

1 tsp grated ginger

2 hot chili deseeded and chopped

1 lime zest and juice

2 eggs (a third may be needed)

Handful of coriander chopped

3/4 can of whole kernels

150g breadcrumbs

1 tbsp olive oil

Salt and pepper for seasoning

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 6 medium fishcakes or 12 small.

Method:

• Preheat oven to 180 degrees
• Heat a medium sized pan on medium heat, add the olive oil and sauté onions till translucent
• Then add the fragrants to the pan; garlic and ginger and sauté for a further 2 minutes and remove from heat.
• In a bowl combine the chopped coriander, whole kernels, chopped chili, onions and garlic, tuna along with lime juice and zest.
• Add a quarter of the breadcrumbs and two eggs, then mix with a spoon. At this point the tuna mixture should start coming together well.

Tip: Add a third egg if the tuna mixture does not come together well.

• On a separate plate spread half of the remaining breadcrumbs.
• Roll small handfuls of the tuna mixture into a balls and lightly press down onto the breadcrumbs.
• Top with the remaining breadcrumbs and coat the entire fishcake evenly.
• Refrigerate for at least 15 minutes.
• Heat a pan on medium high heat and coat with either spray and cook or oil.
• Pan fry the fishcakes for 5 minutes on each side till browned.
• Transfer onto a baking tray and bake for a further 10 - 15 minutes

Serve with a light salad and a citrus dressing

Happy At Home eating!

 

The Big Bad Wolf at The Wolfpack

I have to say that The Wolfpack makes a mean burger, big bad wolf mean. Having only a few moments in my day to grab lunch and a monster craving for a burger I decided to try The Wolfpack. I called and ordered from my car and told them "Give me your signature burger, grilled to perfection!". I reached The Wolfpack, immediately seated and had the big bad wolf placed in front of me, Oh yeah!

The burger patty was super juicy and tasty, like good quality beef topped with a slice of cheese, garlic aioli, crispy wasabi onion rings, jalapenos, pineapple and pancetta. Everything but the kitchen sink and it's super tasty! You would think that it has too much going on but it turned out to be just enough. The patty to bun ratio is perfect every bite had a piece of patty, that as I have found out is no small thing. I would definitely go back for that bun and those damn good almost curly french fries!

Now for a little burger porn a subsidiary of food porn (lol)

The Wolfpack

See details on Zomato here

Seafood Masala in no time

My food memories are filled with simple items being turned into something special. To date one of my favourite quick easy meals is a smoor, tomato based curry flavoured sauce. In collaboration with Lucky Star (visit their FB page here), I get to stretch my recipe chops and show you that there's more to a can of Lucky Star Pilchards than putting them on a piece of toast. 

Taking the Lucky Star Pilchards smoor up a notch and turning it into a wonderful seafood masala.

Now to get down to it!

Ingredients:

1 Can Lucky Star Pilchards in tomato sauce

1/2 Can of Lucky Star mussels in oil (optional)

1/2 small onion finely chopped

1 tsp chopped garlic

1 tsp grated ginger

1 hot chili deseeded and sliced

1 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1/2 tin coconut milk

small handful of chopped fresh coriander leaves

1 tbsp olive oil

Salt and a squeeze of lemon for seasoning

Preparation time: 10 minutes (I chop slowly)

Cooking time: 23 minutes

Serves: 2 big portions and 4 small portions.

Method:

• Heat a medium sized saucepan on medium heat, add the olive oil and saute the onions till translucent about 5 minutes. 

• Then add the fragrants; garlic, ginger and chilli saute for a further 3 minutes until the onions start to colour. 

• Add the dry spices; ground cumin, ground coriander and the garam masala mix thoroughly and allow the heat to build the flavour for a minute, add a little bit of water if the pan is too dry. 

• Add the can of pilchards in tomato sauce and the coconut milk to the masala mix. Bring to a simmer for 5 minutes then reduce heat and slow simmer for another 5 minutes. 

• Stir occasionally and lightly so as not to break up the pilcahards

• Add the mussels, salt  & a squeeze of lemon to taste and chopped coriander leaves, turn down the heat and simmer for a final 3 minutes. 

Serve over basmati rice.

Tip 1: I usually add some sugar to all tomato base dishes to balance the acidity. In this case I don't because the tomato sauce is quite sweet so adding sugar is not necessary.

Tip 2: If you prefer more heat feel free to leave the seeds in the chilli

Happy Eating In!