Recipe from the Shrek Cookbook.
8 ounces potatoes (peeled and chopped)
Salt and pepper
2 teaspoons chopped fresh parsley
12 ounces canned tuna (drained)
¾ cup flour
2 teaspoons Dijon mustard
2 eggs (beaten)
1 green onion (finely chopped)
Salt and pepper, to taste
1 ½ cups bread crumbs
1 cup vegetable oil
Half-fill the saucepan with water. Add the potatoes and a pinch of salt. Bring the water to a boil and cook for about 12 to 15 minutes, or until soft.
Thoroughly drain the potatoes and put them back in the saucepan. Mash the potatoes and leave them until cool enough to handle.
Break the tuna into small pieces in a bowl. Stir in the potatoes, mustard, scallion, and parsley until they are all fully mixed in. Add a little salt and pepper and one beaten egg.
Lightly dust your hands with flour and shape the mixture into 8 cakes. Place the fishcakes on a plate, cover with plastic wrap, and chill for 30 minutes.
Put the flour and bread crumbs on separate plates. Coat each chilled fish cake in flour, beaten egg, and then bread crumbs.
Heat the oil in a deep nonstick pan. Over medium heat, shallow-fry the fish cakes for 2 minutes on each side, or until golden. Put them on a plate lined with paper towels to drain any excess oil.
Salt and pepper
2 teaspoons chopped fresh parsley
12 ounces canned tuna (drained)
¾ cup flour
2 teaspoons Dijon mustard
2 eggs (beaten)
1 green onion (finely chopped)
Salt and pepper, to taste
1 ½ cups bread crumbs
1 cup vegetable oil
Half-fill the saucepan with water. Add the potatoes and a pinch of salt. Bring the water to a boil and cook for about 12 to 15 minutes, or until soft.
Thoroughly drain the potatoes and put them back in the saucepan. Mash the potatoes and leave them until cool enough to handle.
Break the tuna into small pieces in a bowl. Stir in the potatoes, mustard, scallion, and parsley until they are all fully mixed in. Add a little salt and pepper and one beaten egg.
Lightly dust your hands with flour and shape the mixture into 8 cakes. Place the fishcakes on a plate, cover with plastic wrap, and chill for 30 minutes.
Put the flour and bread crumbs on separate plates. Coat each chilled fish cake in flour, beaten egg, and then bread crumbs.
Heat the oil in a deep nonstick pan. Over medium heat, shallow-fry the fish cakes for 2 minutes on each side, or until golden. Put them on a plate lined with paper towels to drain any excess oil.
Thanks so much for this post!! I was debating whether it was worth making the fishcakes from the Shrek Cookbook for my boys, but it looks delicious! We love the stir-fry recipe from the book - have you tried it? xx
ReplyDeleteGot this out of shrek cook book, they messed up the numbers but thanks for the info
ReplyDelete