flour Archives

Biscuit recipes

Mocha buttercream biscuits

20 minutes

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Peppermint Crisp cookies

15 minutes

Biscuit recipes

Maltabella cookies

25 minutes

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Chicken meatballs in a creamy sauce

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Afternoon tea

Black sesame-and-ginger financiers

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Biscuit recipes

Coconut-and-jam shortbread

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Bertus Basson’s Tannie Hetta’s apple tart

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Deep-fried okra

30 minutes

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Top red and royal gala apple crumble

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Chicken cordon bleu

15 minutes

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Dutch baby with marshmallow eggs

25 minutes

Canned food

Tuna fish cakes

45 minutes

Tuna fish cakes

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes chilling time

Cooking Time 45 minutes

Ingredients

2 x 170 g tuna cans, drained
3 potatoes, peeled, cooked and mashed
3 free-range eggs, beaten
3 T parsley chopped
1 t lemon zest
sea salt and ground white pepper, to taste
2 cups sunflower oil
3 T flour
200 g panko crumbs or breadcrumbs
lemon wedges, for serving

For the tartare sauce, mix:

2 large gherkins, diced
8 capers
½ cup good-quality mayonnaise
2 T parsley chopped
½ lemon, juiced

Method

1. Mix the tuna, potatoes, 1 beaten egg, parsley, lemon zest and seasoning. Shape into 4 large fish cakes.

2. Dip each one into the our, then into the remaining egg and coat with the panko crumbs or breadcrumbs. Chill for 30 minutes.

3. Heat the oil and deep-fry the fish cakes over a medium heat until golden brown. Drain on kitchen paper and serve hot with the tartare sauce and lemon wedges. Season with salt.

Cook's note: If you like, use canned salmon instead of tuna. You can also use dried breadcrumbs instead of fresh.

Discover more seafood recipes here.

Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom

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Tuna fish cakes

Tuna fish cakes

Ingredients

Method