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White Tuna, Sweetcorn & Jalapeño Fishcakes with Allioli Tartar Sauce.

by

Enjoy with a bottle of refreshing Complot Beer.

Enjoy with a bottle of refreshing Complot Beer.

Everybody likes a good fishcake, suitable for a brunch, lunch or evening meal starter, smaller sizes make great tapas croquettes, brilliant for sharing and tasty party food bites.

READY IN
90 minutes
PREP TIME
30 minutes
COOKING TIME
60 minutes
SERVES
8 Servings

Print Recipe
INGREDIENTS TO GET READY
400g x Large Baking Potatoes

100g Grated Manchego
1 x Generous pinch Sweet Smoked Paprika

1/2 x Teaspoon Chilli Flakes

200g White Tuna 

10g Chives (finely Chopped)

10g Parsley Finely Chopped

2x Spring Onions Finely Chopped

120g Sweetcorn (drained)

40g Jalapeño Finely Diced

2x Egg Yolks
2x Large Whole Eggs

100ml Milk

200g Flour

200g White Breadcrumbs or Panko
Aioli Tartare Sauce
200g Allioli

100g Extra Thick Mayonnaise

40g Capers (chopped)

1x Large Banana Shallot (finely Chopped)

10g Chives finely chopped

10g Parsley finely chopped

Zest and juice
1/2 lemon

10g x Jalapeño finely chopped

40g Pepi Pimi (gherkins with red pepper) Finely Chopped

Place all ingredients in a mixing bowl and mix well.
PUT IT TOGETHER
1. Wash the potatoes and place on a baking tray cook for approximately 40 minutes in a preheated oven 180c or until cooked.When cooked remove from oven cut in half and allow to cool for 5 minutes.
2. Once the potatoes have cooled a little scoop out the flesh into a bowl and breakdown to a coarse mash, add all the prepared ingredients apart from the tuna and mix well, when the mixture is bound together flake in the tuna and mix well. Divide the mix into 8 even balls.
3. Whisk the eggs and milk together to create an egg wash, and pour into a tray, prepare a tray of flour and a tray of bread crumbs.
4. Form the balls of mixture into flat puck like cakes,(i find this easier using lightly oiled latex gloves) firstly pass the cake through the flour making sure they are coated all over then through the egg wash and finally through the breadcrumb.Ensure the cakes are neat and compressed and refrigerate for at least an hour before cooking.
5. Pre heat deep fat fryer to 170c and cook the fishcakes until they are crisp and golden brown, drain on kitchen roll and serve immediately while still hot.
6. Place on serving plates top with a generous amount of Allioli Tartare and small leaf salad of your choice.

Recipe Cuisine: Spanish

Spanish Passion Foods & Wines Ltd.

Enjoy wonderful infusions of Fruits, Vegetables, Oils, Herbs and Spices!

All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food!

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