I made this for lunch today. It’s my first attempt at home made mayonnaise and I’m rather proud of the results and it wasn’t half as hard as I thought it might be (ok ok i did have a semi disaster as had hoped to make a lemony mayo but my first attempt was rather sour so I binned it and started again with a very nice sherry vinegar and it worked out!).
As usual I’m not going to be precise, it depends how many you are making for so just add appropriate amounts and give it a go.
For the fishcakes…
Spring onions, chopped
Tinned tuna, drained (dolphin friendly please!!)
Salt and pepper
Mix the ingredients together, form in to patties and fry off in a little hot oil. Pop the oven on and put in there to ensure heated through.
For the Basil Mayo…
1 egg yolk
a tablespoon or two of sherry vinegar
salt and pepper
About a tablespoon of shredded fresh basil
Whisk the egg yolk, vinegar and seasoning. Slowly trickle in the oil whisking quickly, my dad always said figure of eight, but just keep whisking and slowly adding oil until thick and glossy.
Add basil, stir, serve with your fish cakes. We ate ours with a little tomato and basil salad dressed with some more of that delicious sherry vinegar.