without turning my hubby away from it because of the smell. He is not a big fan of fish.
This recipe is simple and easy to manipulate for your tastes and preferences.
Today I served Fish cakes with a fresh salad and basmati rice. But these are just as easily served with a corn and black bean salsa on burger buns as fish burgers or with a side of scalloped potatoes for an extra decadent meal.
For these cakes, you will need:
One can of tuna (Oceans Solid Light Tuna in Water) or Canned Ocean's Pacific Salmon.
1/4 cup of Shredded Old Cheddar Cheese
1/4 cup of bread crumbs
1 tbsp Yellow mustard
1/2 cup Light Mayonnaise (binding agent)
2 tbsp Ranch Dressing
1/2 teaspon garlic paste
pinch of black pepper
1 tsp cumin powder
1 tbsp lemon juice (optional)
2 tbsp shredded carrot (optional) (this is a great way to hide veggies too)
Directions:
Drain the can of fish. Add only the meat to a medium sized bowl. If you are using salmon, take a quick look through to ensure that no bones are mixed into the meat content.
Add remaining ingredients and stir until well combined.
Place in refrigerator on the top shelf for 10 minutes.
After ten minutes, heat 3 tablespoons of cooking oild over medium high heat.
Form patties with the Tuna mixture and place in the pan. Generously caramelize the first side about 3 minutes before turning over. This will ensure that these little cakes won't break apart. Caramelize the second side and voila! Fish cakes are ready.
If there are any fish haters in your family, ask them to try these and they will not know what hit them. There is no fishy flavour in sight.
Up next, I'm going to share with you one of my all time favourite rooms created by Sarah Richardson. This was actually an assignment that I had to complete for my interior design course and it was much too fun and I must share.
Until then, Happy Eating!
Ameera
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