Fish Cakes

It is pretty clear that we are living in strange times at the moment, and strange times call for comfort food (that uses both things from our gardens and our pantries). While the supermarkets near me have sold out of lots of things I could still get tuna which means I can still make fishcakes. This is a good thing as they are one of the few foods that my family all enjoy (albeit in one case they have to smothered in tomato sauce…).

To make fish cakes;

  • 1 425g can tuna
  • 700g potatoes mashed (you can use butter and milk in the mash, or mayo also works really well)
  • 3 spring onions – finely chopped
  • 1 small bunch parsley – finely chopped (you can add other herbs too if you have them)
  • salt & pepper
  • For the crumb
    • Flour
    • 2 large eggs
    • Breadcrumbs

Mix together the tuna, mashed potato, spring onions, and herbs. Season well, then coat in flour, egg and breadcrumbs. Shallow fry in canola or sunflower oil. Serve with salad (in this picture coleslaw).

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