Tuna fishcakes with paprika lemon mayonnaise

The inspiration for this meal came from a Pick n Pay Fresh Living booklet titled “Dinner time: 7 Quick & easy family meals for under R350”, the mayonnaise recipe was found via Epicurious. These are delicious and really simple fishcakes, with a great flavour. Our two year old loved them!

Ingredients:

Fishcakes

  • 1 red onion, finely diced
  • 3 cans (170g each) light meat tuna chunks in salt water
  • 2 tsp fish spice / fish rub
  • 1 tsp ground ginger
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • Black pepper to taste
  • 1 1/2 cups fresh breadcrumbs
  • 2 extra-large eggs, beaten
  • Cake flour, for dusting
  • Canola oil for frying

Mayonnaise

  • 1 tsp grated lemon rind
  • 1 tbsp lemon juice
  • 3/4 cup mayonnaise
  • 1/4 tsp paprika
  • Dash cayenne pepper

Method:

Fishcakes

  1. Mix all the fishcake ingredients together in a medium bowl
  2. Shape 1/4 cupfuls of the mixture into patties
  3. Dust with the flour just before frying
  4. Heat a generous glug if oil in a pan
  5. Fry fishcakes for 1-2 minutes per side or until golden
  6. Drain on paper towel
  7. Serve with fresh coriander, a fresh salad (we had ripe mango on a bed of mixed baby salad leaves), chips, and the mayonnaise

Mayonnaise

  1. Whisk together all mayonnaise ingredients in a small bowl until smooth

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