Suitable from around 12 months. Makes eight fish cakes
350g potatoes, peeled and chopped
1 x 200g tin of tuna (in oil or spring water), flaked
30g butter
60ml (4 tbsps) milk
15ml (1 tbsp) fresh parsley, finely chopped
Half a red pepper, de-seeded and diced
1 large egg, beaten
100g breadcrumbs (about 5 slices of bread, crusts cut off)
A little plain flour
15-30ml (1-2 tbsps) light olive oil
1. Cook the potatoes in a pan of boiling water for 12-15 minutes until soft.
2. Drain the potatoes immediately, then put the pan back on the hot hob for a few seconds and shake. This will steam off any surplus water and make the potatoes nice and dry, to avoid soggy fish cakes!
3. Mash the potato with the butter, milk, pepper, parsley and flaked tuna. Then add half the egg to bind the mixture together.
4. Spread the breadcrumbs on a large plate. Flour your hands and shape around 8 cakes from the mixture. Brush with some of the remaining egg and dip both sides of each cake into the breadcrumbs, coating thoroughly.
5. Heat the oil in a large frying pan and shallow fry the fish cakes for a few minutes on each side until golden brown and heated right through. Drain on kitchen paper.
The uncooked fish cakes can be covered and kept in the fridge or freezer.
