TUNA FISH CAKES

Pescatarian & Really easy to make

Canned tuna works incredibly well in fish cakes. Make your own breadcrumbs by coarsely grating stale bread or if you have some handy, the ready.

Handmade, dried, golden breadcrumbs will work just as well. If the mixture feels a little too soft, allow it to cool completely before shaping.

 

Serves 2

  • 350g (12 oz) potatoes, peeled and cubed
  • 1 tablespoon mayonnaise
  • 125g (4 oz) can of tuna, drained
  • 1 tablespoon chopped fresh parsley
  • 1 small onion, finely chopped
  • 1 egg, beaten
  • 8 tablespoons breadcrumbs
  • 2 tablespoons flour
  • olive oil for frying
  • seasoning

Method

  1. Cook the potatoes in plenty of boiling salted water for 10-15 minutes until tender. Drain them well, return to the pan and mash together with the mayonnaise.
  2. Flake the tuna fish and add to the mash with the parsley, chopped onion and season to taste. Mix well together.
  3. With floured hands, shape the mixture into 4 large, flat, even-sized cakes. Dust lightly with flour, then dip into the beaten egg and then the breadcrumbs.
  4. Heat a little oil in a frying pan and gently cook the fish cakes for about 5 minutes on each side until crisp and golden. Remove from the pan with a fish slice and drain on kitchen paper.