Introduction

Jamie Oliver’s Tin Raid Fishcakes recipe is a delightful and versatile dish that transforms canned fish into a delicious meal. It encourages creativity in the kitchen, allowing cooks to use whatever ingredients they have on hand. The combination of canned fish, potatoes, and spices creates a satisfying and flavorful fishcake that can be enjoyed by everyone. Perfect for a quick weeknight dinner or as an appetizer for gatherings, these fishcakes are a great way to make the most of pantry staples.

Detailed Ingredients with measures

Canned fish (such as tuna or salmon) – 400g
Potatoes – 500g
Fresh parsley – a small bunch
Spring onions – 3
Lemon – 1
Dried chili flakes – a pinch
Salt and pepper – to taste
Breadcrumbs – for coating
Olive oil – for frying

Prep Time

Preparation for the Tin Raid Fishcakes takes approximately 20 minutes.

Cook Time, Total Time, Yield

Cook time for these fishcakes is around 10 minutes. The total time from start to finish is approximately 30 minutes, yielding about 6 fishcakes, depending on size.

Detailed Directions and Instructions

Step 1: Prepare the Fish

Open the tin or cans of fish that you are using and drain any excess liquid. Place the fish into a mixing bowl, breaking it up gently with a fork. Ensure there are no bones in the mixture.

Step 2: Add Ingredients

To the bowl with the fish, add breadcrumbs, chopped herbs, and seasoning. If you are using any vegetables or extras, incorporate them at this stage.

Step 3: Mix the Mixture

Using your hands or a spoon, mix the ingredients together until well combined. The mixture should hold together but not be too wet. Adjust the consistency with additional breadcrumbs if necessary.

Step 4: Shape the Fishcakes

Take a portion of the mixture and shape it into a patty or cake form using your hands. Ensure that the thickness is even for proper cooking. Repeat until all the mixture is used up.

Step 5: Chill the Fishcakes

Place the shaped fishcakes on a plate or tray lined with parchment paper. Cover them with cling film and chill in the refrigerator for at least 30 minutes to firm up.

Step 6: Cook the Fishcakes

Heat a generous amount of oil in a frying pan over medium heat. Once hot, carefully add the chilled fishcakes. Cook for a few minutes on each side until they are golden brown and heated through.

Step 7: Serve the Fishcakes

Once cooked, remove the fishcakes from the pan and let them drain on a paper towel briefly. Serve hot with your choice of sauce or garnish.

Notes

Note 1: Choosing Fish

You can use any type of canned fish such as tuna, salmon, or mackerel based on your preference and availability.

Note 2: Binding Agents

If your mixture seems too crumbly, consider adding an egg to help bind the ingredients together.

Note 3: Cooking Method

These fishcakes can also be baked in the oven for a healthier option. Preheat the oven and bake until golden and cooked through.

Note 4: Serving Suggestions

Serve the fishcakes with a side salad, in a bun as a fish burger, or with a dipping sauce such as tartare or aioli for added flavor.

Cook techniques

Using Canned Fish

Using high-quality canned fish can save time while providing excellent flavor and nutrition. Rinsing it under cold water helps to enhance the freshness and reduce saltiness.

Preparing Potatoes

Boil or steam potatoes until tender but not falling apart. Once cooked, allow them to cool slightly before mashing for better texture in the fishcakes.

Mixing Ingredients

Carefully fold in the fish with the mashed potatoes and other ingredients to maintain a chunky texture, ensuring the fishcakes are packed with flavor.

Shaping Cakes

Use your hands to shape the mixture into even-sized cakes. This helps ensure they cook uniformly and hold together during the cooking process.

Coating for Crispiness

Coat the fishcakes in breadcrumbs before frying or baking to achieve a golden, crispy exterior while keeping the inside soft and moist.

Frying Techniques

For frying, use a moderate heat to allow the fishcakes to cook through without burning. Flip them gently to maintain their shape.

Baking Option

Baking is a healthier alternative to frying. Place the fishcakes on a lined baking tray, lightly oil them, and bake until golden brown.

FAQ

Can I use fresh fish instead of canned?

Yes, you can use cooked fresh fish. Ensure it’s flaky and properly cooled before mixing.

What types of fish work best for this recipe?

Varieties like tuna, salmon, or mackerel are great options, but you can choose based on your preference.

How can I make these fishcakes gluten-free?

Substitute regular breadcrumbs with gluten-free breadcrumbs or use crushed gluten-free crackers.

Can I freeze the fishcakes?

Absolutely! Freeze them uncooked on a tray, then transfer to a freezer bag once solid. They can be cooked from frozen.

What should I serve with fishcakes?

Fishcakes pair well with a variety of sides, such as salad, tartar sauce, or a refreshing dip.

Conclusion

The Tin Raid Fishcakes are a delightful and versatile dish that showcases the flexibility of using canned fish for a quick and nutritious meal. With a balance of flavors and textures, they offer an easy way to incorporate seafood into your diet while minimizing waste. These fishcakes are perfect for any occasion and can be tailored to suit individual tastes, making them a favorite among many.

More recipes suggestions and combination

Spicy Fish Tacos

Combine your fishcakes with a spicy slaw and serve in soft tortillas for a delicious taco night.

Seafood Curry

Make a fragrant curry using leftover fishcakes, coconut milk, and your choice of vegetables for a hearty meal.

Baked Potato with Fishcake Filling

Scoop out the center of a baked potato and mix it with flaked fishcakes, cheese, and herbs for a comforting dish.

Fishcake Salad

Serve warm fishcakes on a bed of mixed greens, topped with a zesty dressing for a lighter option.

Fishcake Sandwich

Place a fishcake between two slices of bread and add tartar sauce and lettuce for a tasty sandwich.