moonwatcher
Gold Member
Tuna and Chorizo Fishcakes.
Serves 2
Ingredients:
1 x 130g tin of Tuna in oil (I like the 'no-drain' ones)
1 - 2 oz of chorizo
Cauliflower florets - I used about 5 average sized florets - about the size you would have with a Sunday roast
1 egg
Herbs of your choice - I used a 'fish herb mix' I had in the cupboard
Smoked paprika - 1 - 2 tspns
Lime juice - 1 - 2 tablespoons (or you could use vinegar if lime juice is a problem - I would use a lot less vinegar than lime juice though. Another option would be some finely grated lime zest)
Salt and black pepper to taste
As you can see (!) the amounts of the individual ingredients aren't too critical. Adjust to your taste/carb allowance/what you have in your kitchen
Method:
Steam the cauli until just soft, not mushy. Leave to drain for a while, then blot with kitchen roll to get them as dry as possible.
Cut the chorizo into small chunks. I fried mine as I like the flavour.
Mash the cauli roughly and add to the tuna with the chorizo. Mix together with herbs, paprika and lime juice. Mix in the egg. Taste and add salt and pepper to your taste.
This made 8 small fishcakes. I made them up between two big spoons as the mix is a bit wet to handle. Cook on an oiled baking tray in the oven 180 - 200 degrees for around 20-25 mins, flipping over halfway through. Cooking time isn't critical, as long as they are nice and hot through to the middles.
Delicious with Horseradish and Nutmeg Sauce:
Fresh horseradish - about 1 - 1 /2 inch of an average root, grated
Sour Cream - one tablespoon
Double cream - one dessertspoonful
Salt and black pepper - to taste
Fresh grated nutmeg (or dried) - to taste
Method - Bung it all together!
If you cant get fresh horseradish you can add some nutmeg to horseradish sauce, if you can get a 'legal' one
Serves 2
Ingredients:
1 x 130g tin of Tuna in oil (I like the 'no-drain' ones)
1 - 2 oz of chorizo
Cauliflower florets - I used about 5 average sized florets - about the size you would have with a Sunday roast
1 egg
Herbs of your choice - I used a 'fish herb mix' I had in the cupboard
Smoked paprika - 1 - 2 tspns
Lime juice - 1 - 2 tablespoons (or you could use vinegar if lime juice is a problem - I would use a lot less vinegar than lime juice though. Another option would be some finely grated lime zest)
Salt and black pepper to taste
As you can see (!) the amounts of the individual ingredients aren't too critical. Adjust to your taste/carb allowance/what you have in your kitchen
Method:
Steam the cauli until just soft, not mushy. Leave to drain for a while, then blot with kitchen roll to get them as dry as possible.
Cut the chorizo into small chunks. I fried mine as I like the flavour.
Mash the cauli roughly and add to the tuna with the chorizo. Mix together with herbs, paprika and lime juice. Mix in the egg. Taste and add salt and pepper to your taste.
This made 8 small fishcakes. I made them up between two big spoons as the mix is a bit wet to handle. Cook on an oiled baking tray in the oven 180 - 200 degrees for around 20-25 mins, flipping over halfway through. Cooking time isn't critical, as long as they are nice and hot through to the middles.
Delicious with Horseradish and Nutmeg Sauce:
Fresh horseradish - about 1 - 1 /2 inch of an average root, grated
Sour Cream - one tablespoon
Double cream - one dessertspoonful
Salt and black pepper - to taste
Fresh grated nutmeg (or dried) - to taste
Method - Bung it all together!
If you cant get fresh horseradish you can add some nutmeg to horseradish sauce, if you can get a 'legal' one
