These tuna fishcakes are a regular in our house. We all love them with yoghurt and chilli sauce. For tuna I always use Shines Irish-caught Wild Albacore Tuna. Shines is a great family business in Killybegs run by John and Marianne Shine and they have a fabulous range of products. Their website is worth a look.
The salmon and mushroom recipe has an Indonesian twist. Kecap manis is far and away the most popular sauce in Indonesian cuisine. It is ideal for adding a mild sweet taste to lots of dishes. In Indonesian cuisine it is often used with satay.
Tuna Fishcakes with Spinach and Petit Pois
2 × 111g (4½oz) tins of tuna in olive oil, drained
550g (1¼lb) potatoes, cut into small chunks
½ lemon, pips removed
1 heaped tbsp snipped fresh chives
1 egg, beaten
Plain flour, for dusting
225g (8oz) frozen spinach
175g (6oz) frozen petit pois
Knob of butter
Sea salt and freshly ground black pepper
Thick Greek yoghurt swirled with sweet chilli sauce
1 Open the tins or jars of tuna, drain off the excess olive oil and reserve for frying the fishcakes.
2 Place the potatoes in a pan, cover with cold salted water and bring to the boil over a medium heat. Once boiling, reduce the heat to a simmer and cook for about eight minutes, until tender. Drain and leave them to steam dry for two to three minutes.
3 Mash the potatoes, then add the tuna, breaking it up with a fork.
4 Squeeze in the lemon juice to taste, stir in the chives and season with salt and pepper. Add the beaten egg, then use your hands to bring everything together.
5 Divide the mixture into eight even-sized balls and shape into fishcakes. Chill for at least 15 minutes; up to 24 hours is perfect.
6 Heat the reserved drained olive oil in a large non-stick frying pan over a medium heat.
7 Dust the chilled fishcakes lightly in flour, shaking off any excess, then add to the hot oil and cook for three to four minutes on each side, until golden brown.
8 Meanwhile, cook the spinach and petit pois in a pan of boiling salted water for two to three minutes, until just tender. Drain and return to the pan with the butter, tossing to combine.
9 Arrange the fishcakes on plates with the spinach and petit pois. Add small pots of Greek yoghurt swirled with sweet chilli sauce to serve.
Chilli Salt Salmon with Chestnut Mushrooms
Serves four to six
2 garlic cloves, finely grated
1 small piece of fresh root ginger, peeled and finely grated
4 tbsp kecap manis (If you can’t find kecap manis, you can use equal parts brown sugar or honey and soy sauce)
120ml (4fl oz) water
1 tbsp sea salt flakes
1 tbsp dried chilli flakes
4 × 175g (6oz) boneless salmon fillets, skinned
1 tbsp rapeseed oil
1 red onion, thinly sliced
200g (7oz) baby chestnut mushrooms, thinly sliced
250g (9oz) dried vermicelli rice noodles
Fresh coriander leaves
1 Place the garlic, ginger and kecap manis in a bowl and stir in the water. Set aside until needed.
2 Mix together the sea salt and chilli flakes on a plate, then press in both sides of the salmon to coat. Using a sharp knife, cut the salmon into 1cm (½in) pieces.
3 Heat the oil in a large wok or non-stick frying pan over a high heat. Add the salmon in batches and cook for 1 minute on each side. Transfer to a plate and set aside.
4 Add the red onion and mushrooms to the wok and stir-fry for two minutes. Pour over the reserved sauce and cook for another three to four minutes, until the veg are tender.
5 Meanwhile, pour boiling water over the noodles and leave for two minutes or according to the packet instructions. Drain the noodles and divide between plates, then arrange the salmon on top. Spoon over the sauce and scatter over the coriander to serve. CL