Nicky's Kitchen SanctuaryTuna Fish Cakes Recipe
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Ingredients
Serves 4- 100 g (3.5oz) drained tinned sweetcorn ((or use frozen and thawed sweetcorn))
- 2 spring onions (scallions) (sliced)
- 500 g (1.1lbs) frozen mashed potato pellets (thawed)
- 145 g (5.1oz tin) of tuna in olive oil (drained and flaked)
- 2 medium eggs
- 100 g (1 packed cup) grated mature cheddar cheese
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 4 tablespoons plain flour (all purpose flour)
- 75 g (1 ½ cups) panko breadcrumbs
- 4 tablespoons oil (for frying)
- Buttered green vegetables – such as peas cabbage, green beans or broccoli
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Steps
- Step 1
Place the thawed mashed potato into a large bowl. Add the tuna, sweetcorn, spring onions, cheese, salt and pepper. Stir together to combine.
- Step 2
Place the flour in a shallow bowl. Add the eggs to a second bowl and whisk lightly. Add the panko breadcrumbs to a third bowl.
- Step 3
Form the mixture into 8 patties.
- Step 4
Dredge the fishcakes in the flour, then dip in the egg (be sure to fully coat in the egg) and finally coat in the breadcrumbs.
- Step 5
Add the oil to a large frying pan (skillet) and heat over a medium heat.
- Step 6
When the oil is hot, add the fishcakes and cook for 7-8 minutes, turning once, until browned all over and hot throughout. (You may need to work in 2 batches - see notes)
- Step 7
Remove from the pan (add a sprinkle of Maldon salt if you like) and serve. I like to serve mine with buttered peas and cabbage.
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Place the thawed mashed potato into a large bowl. Add the tuna, sweetcorn, spring onions, cheese, salt and pepper. Stir together to combine.
Source: Nicky's Kitchen Sanctuary
