Tuna Fishcakes, Salad
Ingredients
Click the image below for a video guide.
- 1 tsp garlic granules
- 800g cooked potato, mashed
- 100g frozen mixed veg, thawed
- 2 x tins of tuna, drained
- Salt and pepper, to season
- 2 tbsp plain flour
- 1 egg, beaten
- 2 tbsp cold water
- 100g breadcrumbs
- Bag of salad
Method
1. Add the fishcake ingredients to a large bowl. Mix well using your hands, then shape into patties.
2. Next, set up your ‘fishcake prep line’: three bowls, one with flour, the next with egg and cold water and the third with breadcrumbs.
3. Coat the fishcake in plain flour, then dip in the egg. Finally, coat in breadcrumbs. Repeat with the other fishcakes, then chill in the fridge until you’re ready to cook.
4. Heat a large frying pan and fry the fishcakes for 4–5 minutes per side, until golden brown. Drain on kitchen paper.
5. Serve with salad.
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