500 g Warm; cooked King Edward
; potatoes (18oz)
250 g Cooked tuna fillet; (9oz)
10 g Butter; (1/2oz)
3 tb Double cream
25 g Flour; (1oz)
1 Egg; lightly beaten
100 g Fresh white breadcrumbs;
-(4oz)
40 g Freshly chopped flat parsley
-and; (1 1/2oz)
; coriander
1/2 Red chili; chopped
1/2 l Milk
200 g Butter; (8oz)
1 tb White rice wine vinegar
Sugar
20 g Fresh chives; (3/4oz)
Spring onion
Draining the potatoes, mash them well with 10g of butter. Press this
through a sieve or moule to get a smooth passte. Add the fish, chopped
chilli, parsley and cream to the potatoes and season well, mix and divide
the mixture into about 3 to 4oz cakes and chill in the fridge while you
make the dressing.
To do this add the chopped chilli, spring onion, chives, garlic, rice wine
vinegar and butter into the eggs carefully until a thick sauce is achieved.
Season well and add the chopped fresh chives and leave to one side.
Dip the chilled fish cakes in the seasoned flour, egg and then breadcrumbs,
pressing well so the crumbs stick.
In a hot pan with a little olive oil cook the cakes on each side for about
4 minutes and serve on a plate with the hollandaise sauce and some freshly
dressed salad leaves.
Yields
1 servings