The breadcrumbs sizzle and spit on the egdes of my dairy free fishcakes, while a spurious few burn to a crisp on the sidelines. As the oil bubbles the pasty coating slowly turns a golden deliciousness.
There is something so comforting about breading and frying your food. That sense of some well-deserved junk food without the junk – a healthy midweek meal hidden under a crispy coating.
Those leftover, discarded ingredients and tins languishing in the cupboard take on a new life. The mashed potato from the night before, a bit of sweetcorn from the freezer and some nice oily tuna suddenly look like a dish you could serve up at a dinner party.
Making egg free fishcakes
As J is egg-free we cannot use the traditional flour, egg and breading method but I read about using a flour and water paste instead. And it works perfectly, gripping the potato mixture and gluing the breadcrumbs in place without leaving any heavy floury after taste.
I have deliberately kept this tuna and sweetcorn dairy and egg free fishcake recipe very simple to rustle up for a family meal but you could easily make it a bit more adult friendly by adding 4 chopped spring onions and 1tsp dijon mustard.
- 300g mashed potato
- 1 small can tuna
- 90g sweetcorn
- 150g breadcrumbs
- 2tbs flour
- 2tbs dairy free butter
- 2tbs olive oil
- Mix mashed potato, tuna and sweetcorn together.
- Combine flour with water (about 180ml) to make a paste the texture of thick double cream.
- Form potato mixture into palm size patties, dredge in flour mixture and roll in breadcrumbs.
- Put butter and oil in frying pan and cook patties over a medium heat until golden on each side.