Making meals out of store cupboard ingredients is a midweek must, and can be an absolute life saver. This high protein, nutritious recipe can use up left over mash potato and bread crumbs, creating magic from tinned foods.
Serves: 4
Prep Time: 30 mins
Ingredients
3 Tins Tuna, Drained
1 Tin Sweetcorn, Drained
350g White Potatoes, Boiled and Mashed
1 Egg, Beaten
3 TBSP White Flour
85g Breadcrumbs
2 TBSP Oil (any oil works well)
Optional Additions
2 Spring Onions, Finely Chopped
50g Grated Cheddar Cheese
Method
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- Begin by making the mashed potatoes. Bring a large pan of water to the boil and add diced potatoes, simmer for 10-15 minutes before draining and mashing. Leave the skins on to give more texture to the fish cake.
- If using the cheese add to the hot potato and mash together, allow to cool.
- Meanwhile, drain the tuna and sweetcorn and mix together. If you are using the spring onions mix these into the tuna and sweetcorn mix.
- When potato is cooled enough to handle mix the tuna, sweetcorn and onion mix with the potato to form a consistent mixture. Form this mixture into 4 equal balls, then gently press down on a smooth surface to form a fishcake patty.
- Next coat the fishcakes with the crispy outer. Cover all the patties with flour. Then dunk the patties in the beaten egg to fully coat, finally cover the patties in breadcrumbs and set to the side.
- Heat the oil in a heavy based frying pan over a medium heat. Once oil is hot gently lower the fishcakes in and cook for 3-5 minutes each side, until crispy and golden. Serve with salad or sweet potato wedges.
Top Tips:
Use up any left-over bread for this recipe, brown or white, sliced loaf or rolls
Flavour the oil with a garlic clove, herbs
Any tinned fish can be used, you can even use a mixture of fish
