White Tuna, Sweetcorn & Jalapeño Fishcakes with Allioli Tartar Sauce.
by Mark Prescott
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.
- 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
- 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