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Recipe: Fish Cakes

Makes 12- 15 patties

500g orange kumera
425g tuna or salmon in spring water
3 spring onions
1 small onion, finely diced
1 cup bread crumbs
2 teaspoons mixed dried herbs

Peel and roughly chop the kumera, and cook over medium heat in a little water until tender. Mash the kumera and combine with drained fish (bones removed), spring onions, onion and mixed herbs and mix well.

Shape into small balls and roll in bread crumbs.

Cook in a non-stick pan, lightly coated with olive or canola oil for 15-20 minutes or bake at 180 for 30-40 minutes on a baking tray lined with baking paper, turning half way through cooking time to brown on both sides.

Serve with tomato salsa and coleslaw on Vogel's toast or burger buns with salad. Alternatively, serve with oven roasted wedges.

Tip: Tomato salsa is a great alternative to a traditional salad. In a bowl, combine 2 finely diced tomatoes, (seeds removed), a finely diced small red onion, and a 5cm piece of cucumber, seeds removed and diced and red or green capsicum again finely diced and the juice of half a lemon. For an extra bite, remove the seeds from a small red chilli and chop finely. Leave to stand for 30 minutes before serving.

Tip: For healthy coleslaw, wash and drain ten or twelve cabbage leaves and slice finely, grate a medium sized carrot, and mix well in a large serving bowl. For the dressing combine the grated rind of 2 lemons, 4-5 sprigs of finely chopped mint, 2 teaspoons of sugar, 2 tablespoons of lemon juice, 1/4 cup of white vinegar, and freshly ground black pepper. Mix the dressing well and toss through the cabbage and carrot.

Tip: For a party roll the fish cakes in to bite sized balls and serve with a dipping sauce made from the coleslaw dressing.

Tip: Freeze extra uncooked fish cakes in a Snap Lock® Reseable Bag for a quick meal when required.

Tip: The kumera can be substituted for taro that has been steamed and grated.

Tip: Make up the fish cake mix a couple of hours before needed and refrigerate which will allow the flavours to blend.

Tip: The kumera in this recipe can be replaced by taro.