Tuna fishcakes with a rice wine and spring onion dip

Yield: 1 servings

Measure Ingredient
500 grams Warm; cooked King Edward
\N \N ; potatoes (18oz)
250 grams Cooked tuna fillet; (9oz)
10 grams Butter; (1/2oz)
3 tablespoons Double cream
25 grams Flour; (1oz)
1 \N Egg; lightly beaten
100 grams Fresh white breadcrumbs; (4oz)
40 grams Freshly chopped flat parsley and; (1 1/2oz)
\N \N ; coriander
½ \N Red chili; chopped
½ litre Milk
200 grams Butter; (8oz)
1 tablespoon White rice wine vinegar
\N \N Sugar
20 grams Fresh chives; (3/4oz)
\N \N Spring onion

Draining the potatoes, mash them well with 10g of butter. Press this through a sieve or moule to get a smooth passte. Add the fish, chopped chilli, parsley and cream to the potatoes and season well, mix and divide the mixture into about 3 to 4oz cakes and chill in the fridge while you make the dressing.

To do this add the chopped chilli, spring onion, chives, garlic, rice wine vinegar and butter into the eggs carefully until a thick sauce is achieved.

Season well and add the chopped fresh chives and leave to one side.

Dip the chilled fish cakes in the seasoned flour, egg and then breadcrumbs, pressing well so the crumbs stick.

In a hot pan with a little olive oil cook the cakes on each side for about 4 minutes and serve on a plate with the hollandaise sauce and some freshly dressed salad leaves.

Converted by MC_Buster.

Per serving: 1985 Calories (kcal); 192g Total Fat; (85% calories from fat); 27g Protein; 45g Carbohydrate; 717mg Cholesterol; 2044mg Sodium Food Exchanges: 1½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 37 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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