Advertisement

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.

Advertisement
Advertisement
Advertisement
Advertisement