I made these a few weeks ago, but instead of using potatoes, I made tuna salad and added in eggs and breadcrumbs. My family loved them, and I even made homemade tartar sauce to go with them.
Boy, oh boy! These Tuna and potato fish cakes will blow your mind.
This is a family favourite that I often make for lunch. It is very low in fat and a very balanced lunch when served with a crisp lettuce and tomato salad on the side.
The one ingredient that gives these fish cakes their lovely sweet and aromatic taste is the fennel tips.
If you have never had fennel with fish then I suggest you put it on your bucket and grocery list!
Fresh Fennel could be hard to come by so don’t hesitate to use the dried fennel instead. Try Cape Herb & Spice’s Dill Tips they are freeze dried, the flavour is insanely intense and lift these simple ingredients to new a new level of great taste.
Use normal cake flour to dust the fish cakes but if you want to cut out the gluten in…
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