Tuna fishcakes
Serves 4
A little work
Prep:
Cook:
Makes 8 medium-sized fishcakes
Healthy, simple fishcake recipe with potatoes, tuna and peas, suitable from 11 months
Skip to ingredients
- 350g Potatopeeled and chopped
- 30g Frozen peas
- 400g Canned tuna (in water, not brine)
- 30g Cheddar cheesegrated
- 1 Eggwhisked (to bind)
- Plain flourfor coating
- 1 Eggbeaten
- 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.