Perfect Fish Cakes and Jalapeno Remoulade

Ingredients

• 680 g (24 oz)tuna, drained
• 2 potatoes (300 g), cooked, peeled and mashedpotatoes
• 1 mediumonion, finely chopped and sautéed
• 33 g (⅓ cup)shredded Parmesan cheese
• Zest of 1 lemonlemon zest
• Juice of 1 lemonlemon juice
• 2 tablespoonsparsley, finely chopped
• 2 tablespoonsspring onions, finely chopped
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1egg
• 37 g (⅓ cup)coconut flour
• 2eggs, beaten
• 35 g (⅓ cup)gluten-free Italian breadcrumbs
• As neededoil, for frying
• 240 ml (1 cup)mayonnaise
• 2 whole jalapeños, from a 28 oz (794 g) canLA MORENA® whole jalapeños, finely chopped
• 2 tablespoonsspring onion, finely chopped
• 1 tablespoonparsley, finely chopped
• Juice of 1 lemonlemon juice
• Zest of 1 lemonlemon zest
• To tastesalt and pepper

Instructions

1. 1

   Prepare the tuna

   Drain the tuna, then press it with kitchen paper to remove as much liquid as possible.

2. 2

   Mix the filling

   Combine the tuna, mashed potatoes, sautéed onion, Parmesan, lemon zest and juice, parsley, spring onions, salt and freshly ground pepper. Taste and adjust the seasoning before adding the egg, then mix it in well.

3. 3

   Shape and coat

   Use a ⅓-cup measure to portion the mixture. Roll each portion into a ball and flatten it between your palms into a fish cake. Coat each one first in coconut flour, then in beaten egg, and finally in the breadcrumbs. Arrange on a foil-lined baking sheet and chill in the fridge for at least 1 hour.

4. 4

   Fry the cakes

   Heat oil in a large non-stick frying pan over medium heat. Cook 4–5 fish cakes at a time for about 3–4 minutes on each side, repeating with the remaining cakes. Transfer the cooked cakes to a plate lined with kitchen paper.

5. 5

   Blend the remoulade

   Put all the remoulade ingredients in a food processor and blend until well combined.

What are fish cakes?

Fish cakes are patties made by combining fish with a binder or starchy ingredient, then shaping and cooking them. This American-style version pairs tuna with mashed potato and herbs, then gives each cake a crisp, breadcrumbed coating.

Potatoes help make the centre soft and cohesive, while Parmesan and lemon bring savoury and fresh notes. The jalapeño remoulade adds a creamy, tangy accompaniment with a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 18g protein, 8g carbs, 18g fat.

The potatoes and breadcrumbs contribute most of the carbohydrates, while the mayonnaise, frying oil and Parmesan are the main sources of fat. Tuna and eggs provide much of the protein. Pair a fish cake with salad or vegetables for a plate with plenty of freshness and texture.

Choosing and preparing the tuna

Dry tuna: removing excess liquid is important because a wet mixture can be difficult to shape and may fall apart while frying. Press it thoroughly with kitchen paper after draining.

Other fish: the recipe allows for another fish or a mix of fish in place of tuna. Whichever you use, cook it and remove any bones before mixing it with the potatoes.

Getting the mixture right

Potatoes: mash them before combining with the fish so they distribute evenly through the mixture. They help bind the cakes without masking the tuna.

Seasoning: taste the mixture before adding the egg, then adjust the salt and pepper if needed. The egg goes in last and helps the ingredients hold together.

Coating and chilling

Three-stage coating: dust each cake with coconut flour, dip it in beaten egg, then cover it with breadcrumbs. Keep the layers even so the coating browns consistently.

Chill time: refrigerate the coated cakes for at least 1 hour, as directed. This gives them time to firm up before they go into the pan.

Frying to a crisp finish

Pan temperature: use medium heat and let the oil heat before adding the cakes. If the pan is too hot, the coating can brown before the centre is hot through.

Doneness cues: cook each batch for about 3–4 minutes per side, until the cakes are golden. Turn them carefully and avoid crowding the pan; work in batches of 4–5.

Making the jalapeño remoulade

Blend the mayonnaise with the chopped jalapeños, spring onion, parsley, lemon juice and zest, plus salt and pepper. A food processor makes a smooth, evenly mixed sauce.

The remoulade is a natural match for the crisp cakes, balancing their rich coating with lemon and the jalapeños’ heat. Serve it alongside or spoon a little over each cake.

Serving ideas

Serve the cakes hot with the remoulade and a crisp green salad or steamed vegetables. A squeeze of extra lemon can brighten the plate.

For a more substantial meal, add a simple side of rice or extra potatoes. Keep the cakes in the spotlight and offer the sauce at the table.

Recipe notes & tips

• Press the drained tuna well to remove liquid before mixing.
• Finely chop the onion and herbs so they spread evenly through the cakes.
• Taste and adjust the fish mixture before adding the raw egg.
• Chill the coated cakes for at least 1 hour to help them keep their shape.
• Fry in batches of 4–5 so the cakes have room to brown.
• Use a thin, wide spatula to turn the cakes without breaking the coating.

Variations

• Use other fish: Swap the tuna for cooked fish or a mixture of fish, removing any bones first.
• Adjust the heat: Use fewer jalapeños in the sauce for a milder flavour.
• Add fresh herbs: Replace or supplement the parsley with another finely chopped soft herb.
• Serve with extra lemon: Put lemon wedges on the table for a sharper finish.
• Make smaller cakes: Divide the mixture into smaller portions and keep an eye on them as they fry.

Common mistakes to avoid

• Leaving the tuna wet: Press out excess liquid with kitchen paper so the mixture is easier to shape.
• Skipping the chill: Refrigerate the coated cakes for at least 1 hour to help them firm up.
• Crowding the pan: Fry only 4–5 at a time so they brown rather than steam.
• Using high heat: Keep the pan at medium so the coating does not brown too quickly.
• Turning too soon: Let each side cook for about 3–4 minutes before carefully flipping.
• Adding egg before tasting: Check the seasoning first, then mix in the egg.

How to store

Refrigerate leftover fish cakes in an airtight container for up to 3 days. Reheat in a frying pan over medium-low heat or in an oven until hot throughout; the coating may soften in the microwave. Keep the remoulade covered in the fridge and use within 3 days.

Frequently asked questions