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Tuna fishcakes

Tuna fishcakes

Name: Tuna fishcakes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
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

Michelle Garnett

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Serves 4

A little work

Prep: 30 mins

Cook: 40 mins

Makes 8 medium-sized fishcakes

Healthy, simple fishcake recipe with potatoes, tuna and peas, suitable from 11 months

Freezable

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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.

Tuna fishcakes

Ingredients

Method

step 1

step 2

step 3

step 4

step 5

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