Easy Tuna and Potato Fishcakes

Easy Tuna and Potato Fishcakes

Ingredient list

Ingredient list

leftover mashed potato spring onions canned sweetcorn green chili red chili tuna chunks in brine lemon fresh coriander salt and pepper breadcrumbs rapeseed oil

– large stockpot – sieve – potato masher – large mixing bowl – spatula – baking tray – baking paper

Equipment

Equipment

Drain all canned vegetables. Wash, pat dry and chop chillies and spring onions.

Step 1

Step 1

In a large mixing bowl, mix together cold mashed potato, vegetables, spices and herbs.

Step 2

Step 2

Add drained tuna chunks and mix carefully

Step 3

Step 3

Create small balls from the patty. Roll them in a bowl with breadcrumbs. Leave to rest in the fridge for 15-30mins.

Step 4

Step 4

Preheat the oven to 220C/200C fan/425F/Gas mark 7

Step 5

Step 5

Lay a baking tray with parchment paper. Place the fishcakes evenly on the parchment. Drizzle lightly with oil.

Step 6

Step 6

Bake for 20-25 mins

Step 7

Step 7

Serve with a leafy salad, lemon and your favourite table sauce

Enjoy!

Enjoy!

For full ingredient list, substitutes and method,  click the link below: