This recipe came to me from Mrs Winni Scipio in St Helena, who sent me a pungent package of extremely hot chillies, some of which I still had, several years later, bottled in oil. Mrs Scipio uses fresh tuna, but fresh mackerel, rainbow trout or salmon would be suitable alternatives.
Boil and mash the potatoes. They should be smooth, but do not add any milk. Fry the bacon, onion, chillies and herbs in a little fat or oil without browning them, then transfer to a bowl. Mince the raw fish, add it to the bowl and mix everything well together. Add the beaten egg, and season to taste. Let the mixture rest for 10 minutes. Make into cakes
Delicious tuna fish cakes can also be made using poached fish. Omit the bacon, herbs and egg, leave the chillies and onion raw, and mix these with the cooked, flaked fish and
Make the mixture from
© 1995 Frances Bissell. All rights reserved.