Tasty tuna fish cakes
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 8 fish cakes
Ingredients
- 350g Potatoes, peeled and chopped
- 200g Canned tuna (in oil or spring water)
- 30g Butter
- 60ml Milk
- 1tbsp Parsley, finely chopped
- ½ Red pepper de-seeded and diced
- 1 Large egg, beaten
- 100g Breadcrumbs (about 5 slices of bread, crusts cut off)
- A little plain flour
- 1-2 tbsp Light olive oil
Method
- STEP 1
Cook the potatoes in a pan of boiling water for 12-15 minutes until soft.
- STEP 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!
- STEP 3
Mash the potato with the butter, milk, pepper, parsley and flaked tuna. Then add half the egg to bind the mixture together.
- STEP 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.
- STEP 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.