Tuna and Horseradish Fishcakes
Traditional fishcakes with a twist! perfect for summers day picnic’s and afternoon snacks!
“If it is warm outside I tend to serve this with some freshly cooked beetroot, sliced into thick rounds, drizzled with a little extra virgin olive and a scattering of freshly ground black pepper. If it is wintry outside then try eating them with some homemade roasted parsnip chips and minted peas – heaven.”
Recipe by - Pippa Kendrick
Peel and cut the potatoes into 2 inch pieces. Place the potatoes in a vat of salted water, bring to the boil, reduce the heat to a simmer and cook until tender – around 10 – 15 minutes. You want the potatoes to be soft enough so that you can mash them without adding any oil or butter. Once cooked, drain, season well and mash until smooth, then set aside to cool slightly.
Peel the fresh horseradish and finely grate. Finely chop the fresh parsley. Drain the tuna and, using a fork, break up in to small flakes. Add the grated horseradish and butter replacement to the mashed potato and mix through until evenly distributed.
Add tuna and fresh parsley to the potato, season well and mix thoroughly so that the ingredients bind together. Carefully shape the mashed potato in to four cakes approximately 3 inches in diameter (it helps if your hands are very cold or lightly floured) then cover and chill for a minimum of 30 minutes.
When ready to cook, heat the groundnut oil in a non-stick frying pan and add the potato cakes. Fry gently for approximately 5 minutes on each side, until each cake is golden brown and cooked through. Carefully remove from the pan and serve while hot.