Tickle your taste buds with this quick and simple fishcake recipe.
Peel and dice the potatoes (approx. 1cm). Steam or boil until tender (about 12 to 14 minutes), then drain and allow to cool. Meanwhile wash, peel and finely chop the spring onions and soften in the butter over a low heat for 2 minutes.
Place the John West Tuna in a large bowl with the spring onion and potatoes. Next add the cheese, half of the beaten egg and the flour, and season with black pepper.
Mix well, shape into balls and flatten slightly. Dip first into the remaining beaten egg, then into the breadcrumbs. Place the uncooked fishcakes on a plate, cover and chill for an hour before frying. When you are ready to serve them heat a little oil in a large shallow frying pan and cook the fishcakes over a medium heat for approximately 4 minutes, or until they are hot throughout and each side is golden brown.
Serve with a mixed leaf salad.
- 1 can John West No Drain Tuna Chunks In Brine
- 450g potatoes
- 3 spring onions
- 1 tbs butter
- 60g mature Cheddar, grated
- 1 egg, beaten
- 1 tbs plain flour
- Black pepper
- 1 tbs fresh chives, chopped
- 100g fresh white breadcrumbs (approx.)
- Vegetable or light oil for frying
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