These fish cakes are great for using up any leftover or frozen fish you might have lying around. I used tinned tuna and some frozen haddock, but really you could use pretty much any fish. You also don’t need to have potatoes or breadcrumbs around, but instead just a little flour.
The recipe below is a guideline only, feel free to add whatever you might have in the fridge/freezer. You could for example make them Asian-style by adding some chillies and maybe using salmon or adding a bit of ginger. The world is your oyster when it comes to these
200g defrosted haddock
1 tin of tuna (about 120g)
2 tbsp. plain flour
2 tbsp. chopped dill (or any other herb – can also be left out)
A squeeze of lemon juice
Salt and pepper to taste
Squeeze any extra liquid out of the defrosted fish and cut into small pieces before putting in a bowl or blender.
Add the drained tinned tuna to the haddock.
Blend the fish together to form a smooth consistency.
Add the remaining ingredients and mix through.
Form into patties and fry in a mixture of butter and oil until golden on each side (should take about 3 minutes each side).