Tuna, rocket fishcakes

Glitterbug cooks tuna and rocket fishcakes

What a week! Glad it’s over and we’re in a new one.

So Sidekick has been sick. This was the first time she’s been properly sick, temperature going up and down, trips to out of hours doctors, just not a lot of fun!

Then when we get out of that, I end up with a swollen eye, for no reason. Just all swollen shut.

It’s really hard to keep up with Sidekick when only one eye is working!

Anyway because of all our adventures this past week has been one of survival. Luckily last weekend I made and froze some tuna fishcakes.

I am so glad I have been stockpiling food for us because I just haven’t been able to do anything regarding food.

These fishcakes are egg free which was interesting. They make the mixture a little sticky. They froze well and tasted pretty good. Since they were been fed to Sidekick I cook them in the oven instead of frying them.

So if you want to give them a go this is what you need:

  • 3 medium sized potatoes
  • 2 handfuls of rocket
  • 2 spring onions
  • 1 tin of tuna
  • 1/2 cup of breadcrumbs (I use rice crumbs)
  • 1/2 lemon (juice)
  • 1/4 cup of milk (unsweetened almond milk)

The method is pretty simple:

  1. Heat oven to 180c and prepare your baking tray
  2. Peel and quarter your potatoes and cook them until soft. You can use leftover potato if you want
  3. Open the can of tuna
  4. Wash and dry the rocket and roughly chop
  5. Finely chop the spring onion
  6. Once the potato is cooked and drained put it in a big bowl and mash. Really mash it, so it’s nice and smooth.
  7. Let it cool a little bit so that you can actually handle it
  8. Once cool add in the rocket and spring onion, give it a stir
  9. Next add in the tuna, flake it up as you put it into the bowl, give it a stir.
  10. In go the rice (bread) crumbs and another stir
  11. Lastly add in the milk and stir
  12. Now is the time to get messy, spoon out some of the mixture and roll into a ball and then flatten slightly on the baking tray. I did some big ones and some little ones. The photo below shows you the size of spoon I used. For big fishcakes I did two spoons, for the smaller just one spoon.
  13. Cook for 30 minutes (the smaller ones are done a bit sooner), until piping hot

Serve with salad, wedges, veggies, in a bun. Whatever takes your fancy!

If you don’t need to be egg free, just swap the milk for an beaten egg.

If you freeze these get them out and defrost for at least 6-8hrs in the fridge and then warm them up in the oven until piping hot.

These have been a lifesaver this past week, along with other frozen things. What are your go to food when you don’t have the time or the energy to do anything?

The pen is mightier than the sword, why not say something

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