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Mexican Tuna Fish Cakes

I love fish cakes and I love Mexican food so decided to try and mash the two together and the result was these. They really hit the mark for flavour and can be made as spicy as you like depending on the type of chilli you use.

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Normally I find shop bought fishcakes to be a bit small to have only one but a bit large for two so making them yourself means you can have them the size you want. These would even work really well as a starter, just shape them into smaller cakes and top with a bit of salsa.

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They go great with my Beach Sauce

Ingredients

​Serves 2

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  • 15g fresh coriander

  • 1 red chilli

  • 220g raw tuna

  • juice of 1 lime

  • juice of 1/2  an orange

  • 500g (2 small) baking potatoes 

  • 3 spring onions

  • 2 handfuls panko breadcrumbs

  • 1 tsp smoked paprika

  • 1/2 tsp garlic granules

  • 1/2 tsp dried oregano

  • a pinch of salt and pepper

  • 1 egg beaten

  • 2 tbsp plain flour

  • 3 tbsp veg oil

Method

Start by chopping up the coriander and chilli into relatively small pieces and add to a bowl with the lime and orange juice. Then cut the tuna into roughly 1 cm cubes and mix well in the marinade. Cover this and leave it in the fridge for at least 30 mins or until you have done the potatoes.

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For these you want to bake them and then scoop out the middle. I do this by pricking them all over and putting them in an 800W microwave for 15 mins turning halfway through and then into an oven at 190C (375F) for 25 mins. This just saves me a bit of time from having to do them just in the oven but that way will do just as well.

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Scoop the potato out into a bowl and then finely chop the spring onion and add this in with a pinch of salt and pepper, mixing until it's evenly distributed.

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Next take the tuna out of the fridge and using a slotted spoon lift the tuna and add this to the potato mixture leaving as much of the juice behind whilst getting as much of the tuna chilli and coriander as you can.

 

Mix this through the potato and then split the result in half and shape into 2 burger shaped portions. Put these on a plate and put them back in the fridge for an hour to allow them to firm up. You can leave them longer if you are preparing in advance it won't spoil them.

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Turn on the oven and get it heated up to 180C (360F)

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Now get two plates and on one put the flour and in the other the beaten egg. We are going to toss the cakes in the flour first then drop them in the egg mixture while we prepare the crumb.

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Dust any residual flour off the first plate and put on two handfuls of panko breadcrumbs. Now mix into these the paprika, garlic granules and dried oregano

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Next take your fish cakes out of the egg and turn them in the breadcrumbs to get them coated so when they are laid flat they are completed covered.

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Grab a tray for the oven and cover it with baking parchment then pour on a little of the vegetable oil and spread it around the tray. This just allows the crumb to soak it up a little and gives you a crisp bottom. Next lay the fish cakes on the tray and drizzle the rest of the oil on top to crisp that side. Whack it in the oven for 25 mins.

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All done, serve with a nice crisp salad, some avocado and salsa

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