Gourmet Tuna Fish Cakes
You are probably thinking Gourmet Tuna Fish Cakes she really IS crazy. These are not your ordinary mashed potato and tuna fish cakes. Not only are they gourmet quality but also incredibly affordable. Gourmet and affordable, two words not commonly found together. Another display of craziness or is it? Check out this post - How does a recipe earn the label gourmet? You may be surprised to learn how other food fanatics view a gourmet label. Besides, these taste anything but affordable and that is a real boost when the food budget is suddenly reduced to hot dog status!
My first interest in preparing these came from a post on My Easy Cooking where Nina Timm, a South African blogger, prepared her Tuna Fish Cakes with oats and Lemon Aioli. The second tasty spark came from Scrumptious South Africa where Jane-Anne prepared tuna fish cakes with butter beans. Interesting how both of these blogs are South African and neither recipe called for mashed potatoes.
Onto the recipe, I hope you enjoy it as much as we did. Using what I had in the pantry, this is my version of the original recipe by Nina Timm.
Gourmet Tuna Fish Cakes
2 7 oz. cans solid white tuna in water (drained well)
1/4 cup onion minced
1/2 cup of Old Fashioned Oatmeal (not quick cooking)
1 teaspoon parsley
3 teaspoons lemon juice
2 eggs
Salt and pepper to taste
Mix all the ingredients together and make six fish cakes using your hands to shape them. Heat a skillet on the stove and add a tablespoon of olive oil. Fry over medium heat until golden brown, turning gently to brown both sides.
The lemony flavor combined with the oats was intense. An earthy, fruity intense that offset while blending the typically strong flavor of canned tuna fish. Crunchy on the outside, moist, and flaky on the inside, they were a hit. The guys could not believe the fish was canned tuna! Unlike Nina, who made a fabulous sounding Lemon Aioli, I served mine with a lemony dill mayo sauce.
Thanks to Nina and Jane-Anne for the inspiration!
Are you hungry?
♥
My first interest in preparing these came from a post on My Easy Cooking where Nina Timm, a South African blogger, prepared her Tuna Fish Cakes with oats and Lemon Aioli. The second tasty spark came from Scrumptious South Africa where Jane-Anne prepared tuna fish cakes with butter beans. Interesting how both of these blogs are South African and neither recipe called for mashed potatoes.
Onto the recipe, I hope you enjoy it as much as we did. Using what I had in the pantry, this is my version of the original recipe by Nina Timm.
Gourmet Tuna Fish Cakes
2 7 oz. cans solid white tuna in water (drained well)
1/4 cup onion minced
1/2 cup of Old Fashioned Oatmeal (not quick cooking)
1 teaspoon parsley
3 teaspoons lemon juice
2 eggs
Salt and pepper to taste
Mix all the ingredients together and make six fish cakes using your hands to shape them. Heat a skillet on the stove and add a tablespoon of olive oil. Fry over medium heat until golden brown, turning gently to brown both sides.
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| Not much oil is needed for frying. They hold together nicely. |
The lemony flavor combined with the oats was intense. An earthy, fruity intense that offset while blending the typically strong flavor of canned tuna fish. Crunchy on the outside, moist, and flaky on the inside, they were a hit. The guys could not believe the fish was canned tuna! Unlike Nina, who made a fabulous sounding Lemon Aioli, I served mine with a lemony dill mayo sauce.
Thanks to Nina and Jane-Anne for the inspiration!
Are you hungry?
♥
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| Linked up to Meatless Monday - Thanks Chaya! |
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