Crispy Tuna Fishcake Recipe

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4 people
Meal course
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Posted on
450 grams
White potato - peeled and sliced
25 grams
1 medium
White onion - peeled and finely chopped
1 whole
Garlic clove - peeled and finely chopped
100 grams
100 grams
185 g tin
30 grams
Green olives - pitted and roughly chopped
1 handful
Fresh parsley - finely chopped
3 whole
Slice of stale wholemeal bread - whizzed into breadcrumbs
1 medium
Egg - Beaten
1 handful
Plain flour
Crispy Tuna Fishcake Recipe
  1. Preheat the oven to 180’C
  2. Boil the potatoes in salted water for 20 minutes
  3. While the potatoes are boiling, fry the onion in the butter until soft and then add the garlic and the spinach. If the sweetcorn is frozen add this at the last minute
  4. When the potato is done, drain it and return to the head to steam off any excess water. Mash the potato and add the onion mix, tuna, olive, parsley and a good dose of salt and pepper. Shape the mix into 4 large cakes with floured hands
  5. Set out 3 plates; fill one with flour, one with the whisked egg and the other with the breadcrumbs. Take one cake at a time and roll it first in the flour, then the egg and then coat in the breadcrumbs. Chill in the fridge for 20mins so they have a change to go firm, this stops them breaking when you cook them
  6. Put the cakes on an oiled baking sheet and then bake in the oven for half an hour, flipping them half way through. Serve with a crispy fresh salad.

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