This recipe came from a cute pocket cookbook I picked up at a boutique in Stratford-Upon-Avon in December, called 200 Really Easy Recipes. I served the fish cakes & rocket with a side of garlic mashed potatoes. Yum!
Ingredients (Serves 4):
2 x 425g (14oz) cans tuna in olive oil, drained
300g (10oz) ricotta cheese
6 spring/green onions, finely chopped
grated rind and juice of 1 lime
1 Tbsp chopped fresh dill
1 egg, beaten
3 Tbsp extra virgin olive oil
100g (3.5 oz) baby rocket/arugula leaves
salt & black pepper
1. Flake the tuna into a bowl and beat in the ricotta, spring onions, lime rind, dill, egg, and salt and pepper to taste with a wooden spoon. Reserve 2 tsp of the lime juice and beat the remainder into the tuna mixture. Shape into 12 small cakes about 7cm (3 inches) across.
2. Heat 1.5 Tbsp of the olive oil in a frying pan, add the fish cakes, in 2 batches, and cook over medium heat for 4-5 minutes on each side until golden. Reduce heat if they start to over-brown and cook for a further 1 minute. Remove from the pan with a slotted spoon and keep the cooked cakes warm in an oven preheated to 160C/325F while you cook the remainder.
3. Meanwhile, whisk the remaining olive oil and lime juice together and toss with the rocket leaves in a bowl. Serve the fish cakes with the rocket salad and some garlic & herb mayonnaise (see below).
Garlic & Herb Mayo
Add 1 crushed garlic clove, 2 tsp lime juice, 1 Tbsp chopped fresh coriander and a pinch of cayenne pepper to 150g (5oz) good-quality store-bought mayonnaise in a bowl and mix well. Taste and add more garlic if desired.
