Tuna fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- Makes 8 medium-sized fishcakes
- A little work
- Serves 4
Ingredients
- 350g Potato, peeled and chopped
- 30g Frozen peas
- 400g Canned tuna (in water, not brine)
- 30g Cheddar cheese, grated
- 1 Egg, whisked (to bind)
- Plain flour for coating
- 1 Egg, beaten
- 75g Golden breadcrumbs
- 3tbsp Olive oil
Method
- STEP 1
Cook the potatoes in boiling water for 20 minutes. Drain and leave to dry out. Cook the peas.
- STEP 2
Mash the potatoes then add the peas, tuna, cheese and egg.
- STEP 3
Place flour on a plate. Shape handfuls of mixture into six to eight cakes and lightly cover with flour.
- STEP 4
Brush each fishcake with egg on all sides and then coat all over in breadcrumbs.
- STEP 5
Heat the oil and fry the fish cakes on each side until golden brown. Cut into finger-food pieces and serve.