I was short of any fresh protein so out came the small can of
tuna. I turned it into grated zucchini fish cakes served with a lemon
and caper sauce.
So I grated the zucchini. Not with a microplane but with a normal
box grater. I then wrapped it up tight in layers of kitchen paper and
squeezed – you want to get as much of the moisture out of it as you can.
The fish cakes are a mixture of:
Flaked canned tuna
Grated zucchini
Spoonful of horseradish sauce
Some grated cheese
A slice of gherkin, chopped very finely
Breadcrumbs
Salt and pepper
A beaten egg.
Just mould the mixture into cakes with slightly wet hands and then set
aside in the fridge for at least half an hour – longer would be better.
This helps them hold together when they are cooking.
You can then make your lemon and caper sauce. There is no
cooking involved. You just mix sour cream, chopped capers, a little lemon
zest and lemon juice, salt and white pepper – and there it is.
I served the fish cakes (which were fried til golden) with bacon and
sweet chilli drizzle garnish with spring onions and the lemon and caper
sauce. It was really delightful.
This looks yummy!
ReplyDelete