Ingredients

• 1 tsp garlic granules
• 800g cooked potatoes, mashed
• 100g frozen mixed vegetables, thawed
• 2 tins of tuna, drained
• Salt and pepper, to season
• 2 tbsp plain flour
• 1 egg, beaten
• 2 tbsp cold water
• 100g breadcrumbs
• 200g frozen peas

Methods

1. In a large bowl, combine garlic granules, mashed potatoes, thawed mixed vegetables, and drained tuna. Season with salt and pepper.

2. Mix everything well until evenly combined, shaping the mixture into patties.

3. Set up a fishcake prep line with three bowls: place plain flour in the first bowl, beaten egg mixed with cold water in the second, and breadcrumbs in the third.

4. Coat each fish cake patty in flour, dip it into the beaten egg mixture, and then coat it in breadcrumbs. Press gently to adhere the breadcrumbs. Repeat for all fishcakes.

5. Chill in the refrigerator until ready to cook.

6. Preheat your air fryer to 200°C.

7. Arrange fishcakes in the air fryer basket, ensuring they are not overcrowded.

8. Cook for 15 minutes or until golden brown and crispy.

9. Alternatively, heat a large frying pan and fry the fishcakes for 4–5 minutes per side until golden brown. Drain on kitchen paper.

10. While fishcakes are cooking, prepare frozen peas according to the package instructions.

11. Once fish cakes are cooked, serve alongside the cooked peas.