Quick and simple tuna cakes with homemade chilli sauce and broccoli, and it feeds a family of 4 for £4.93!
Ingredients
For the tuna cakes:
- 400 g14 oz potatoes (Maris Piper)
- 2 spring onions, finely sliced
- 2 tbsp flat leaf parsley, chopped
- ½ red chilli, de-seeded and finely diced
- 1x 400 g14 oz tin of tuna, drained
- Salt and pepper
- 50 g1¾ oz plain flour
- 1 egg, beaten
- 50 g1¾ oz breadcrumbs
- Vegetable oil, for frying
For the sweet chilli sauce:
- 3 red chillies
- 3 garlic cloves
- 1 tbsp soy sauce
- 80 g2¾ oz caster sugar
- 80 ml2¾ fl oz cider vinegar
- 50 ml1¾ fl oz water
For the broccoli:
- 1x 300 g10½ oz bag of broccoli florets
- 2 garlic cloves
- ½ red chilli, de-seeded
- A splash of soy sauce
Method: How to make Tuna cakes with sweet chilli dip
Prick the potatoes with a fork then bake in an oven set at 200C/180C fan/Gas 5 for around an hour until softened or in a microwave for 15 minutes, set aside to cool then peel. Crush the potatoes with a fork and add the spring onions, parsley, chilli, tuna and season with salt and pepper. Shape into cakes, then dip in flour, egg and breadcrumbs and shallow fry in some vegetable oil for 3-4 minutes each side until browned.
In a blender add the sweet chilli sauce ingredients and blend until smooth. Pour into a saucepan and bring to the boil then lower the heat and reduce until syrupy, set aside to cool.
Blanch and refresh the broccoli in boiling water for 5 – 8 minutes until tender but not too soft. Refresh in ice cold water then add to an oiled pan with the garlic and chilli and cook quickly. Add a splash of soy sauce and serve with the fish cakes and sweet chilli sauce.
