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Recipe tuna fish cakes jamie oliver

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Recipe tuna fish cakes jamie oliver

Method

  1. Bring a sizable pot of salted water towards the boil. Peel your taters, chop them into even sized chunks (or make use of the remaining taters out of your baked taters – scoop the potato and discard your skin), add some taters towards the boiling water and produce to the boil. Rub the salmon fillet throughout after some essential olive oil along with a pinch of pepper and salt. Whenever your taters have midway cooked, put the salmon right into a colander, then cover this with foil, and put the colander within the pot of boiling taters. Turn heat lower and prepare for 8-ten minutes, before the salmon and taters are generally cooked.
  2. Take away the use the colander and offer one for reds. Drain the taters within the same colander, then send them back towards the pot and allow them to steam dry for any minute. Select the parsley leaves and finely chop them, discarding the stalks. Mash the taters, distributing the mash across the sides from the pan to assist it awesome lower rapidly. Remove any skin in the salmon. Once the taters are cooled, place it right into a bowl and flake the fish in it with 1 tablespoon of flour. Add some egg and chopped parsley with an excellent pinch of pepper and salt. Finely grate within the lemon zest, then mash and mix things up very well.
  3. Dust a plate after some from the extra flour. Divide your fish cakes into 4, gently shape and pat into circles about 2cm thick, dusting all of them with flour along the way. Place them onto a clear plate also dusted after some flour. – If you are planning to freeze them at this time, wrap them in clingfilm and set them in to the freezer. Otherwise simply pop them in to the fridge to have an hour before cooking – this allows these to set slightly.
  4. Place a large fry pan on the medium heat and add a few lugs of essential olive oil. Once the oil is great and hot, incorperate your fishcakes and prepare for around 3 – 4 minutes on every side or until crisp and golden – you may want to prepare them in 2 batches. Serve immediately, with lemon halves for squeezing over, serve with lovely veg or perhaps a awesome crisp salad. These fish cakes also go really if you are using tuna rather from the salmon.

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