(serves 8 for lunch or 4 for dinner)
These fish cakes are soooo quick ‘n easy to make, and are especially handy if you’ve some leftover mashed potato from last night’s dinner! Any canned fish works well in this recipe – try canned salmon or crab for example.
Ingredients (fishcakes)
- 150g mashed potato
- 100g sweetcorn
- 2 tsp fresh parsley
- 1 tsp thyme
- 1 small can tuna (in spring water), rinsed and drained
- 1 egg, beaten
- 100g breadcrumbs (mix of wholegrain and white)
Method
1. Mix all the ingredients – except the egg and breadcrumbs - in a bowl.
2. Divide the mixture into 8 portions and shape into cakes.
3. Chill in the fridge for 20 minutes.
4. Dip the cakes in the egg and coat in breadcrumbs.
5. Place on a baking tray and cook under the grill until golden brown.
Ingredients (salsa)
- 10 fresh tomatoes
- Bunch of spring onions
- 1 tbsp fresh coriander
- Freshly milled black pepper
Method
Finely chop the tomatoes and mix with the other ingredients.
Serving suggestion: serve with the salsa and a side salad.
