May 10th, 2011

Tuna patties

I haven’t made these for ages. Fish patties were a regular meal when I was a kid.

I make them differently every time – I think mum used to use tinned tuna, grated carrot, grated onion, flour and egg. This time I used cooked onion, parsley, finely chopped celery, lemon zest (no carrot).

You need to cook them in just enough oil so that they go crispy on the outside without absorbing too much oil, and at a medium temperature so that they can crisp up and cook through without burning – cooking the onion first helps – this way you just need the time for the flour to cook – the onion takes much longer.

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