For some reason, the kids have never been that fond of store-bought fishcakes – but they love these. Luckily, they don’t take long to make and are a great way of using up any leftover mashed potato. You can also ring the changes when it comes to the ingredients – see our suggestions below.
Prep time: 20 mins approx.
Cook time: 5-6 minutes, plus 30 minutes chilling. (Doesn’t include making mashed potato.)
2 x 160g tuna chunks in brine, drained
250g cold mashed potato
1 medium onion, finely diced
1 large egg, whisked
2tbsp dry breadcrumbs (plus extra for coating)
1tsp sweet paprika
½ tsp smoked paprika
¼ tsp cayenne pepper
Sunflower oil, for frying
Salt & freshly ground black pepper to taste
On your hob, heat around 1tbsp oil in a pan and cook the onion for a few minutes until softened.
In a bowl, thoroughly combine the tuna, egg, mashed potato, breadcrumbs, cayenne pepper, and sweet and smoked paprika. Add the cooked onion, season to taste, and mix well.
Divide the mixture into eight equal portions. Roll each one into a ball and then flatten to form a patty. Put a few tablespoons of breadcrumbs in a separate bowl and lightly coat each patty before transferring to a plate. Chill the prepared fishcakes in the refrigerator for at least 30 minutes.
When you’re ready, heat a little more oil in a pan and fry the tuna fishcakes until crisp and golden. This will take 2-3 minutes per side.
Serve with your choice of accompaniments.
If freezing: Once the patties have been coated in breadcrumbs, transfer to a suitable container, separating with greaseproof paper so they don’t stick together. They will keep in the freezer for around eight weeks.
Mix it up: Switch ingredients around to suit your family’s tastes. Use lemon juice and parsley instead of the paprika and cayenne pepper, for example, or add in some cooked sweetcorn or diced red pepper.