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| Tuna fishcakes |
- 300g potatoes
- 160g tin of tuna
- Olive oil
- Small handful chopped fresh flat-leaf parsley
- 1 large egg
- 1 lemon
- 1 tbsp plain flour plus extra for dusting
- Sea salt and black pepper
Method:
Firstly peel the potatoes and cut into small chunks. Cook in boiling salted water for around 10-15 minutes or until you can push a skewer through with no resistance. Drain the potatoes and leave to steam dry in the pan.
Once you have let the potatoes steam dry for a few minutes, mash them up in the pan, spreading them evenly around as you want the mash to cool. Once cooled, add the drained tuna, egg, tbsp flour, chopped parsley, good pinch of salt and a good few grinds of black pepper. Zest the lemon into the pan and then mash and mix everything well until it is all combined. Dust a large plate with a little flour, divide the potato mixture into 4 and then lightly shape and pat into circles. Put the fishcakes onto a clean plate dusted with flour and pop into the fridge for around an hour in order that they firm up.
Heat a couple of tbsp of olive oil in a large pan over a medium heat, add the fishcakes and cook for 4-5 minutes on each side or until crisp.
I served these fishcakes with a nice side salad, topped with mayonnaise and a few splashes of Kankun Habanero Sauce, coupled with a rapeseed vinaigrette dressing and boy did these go down well, filling and tasty and a def must make again! These can be made with salmon but I personally prefer tuna.
Recipe courtesy of Jamie Oliver
Once you have let the potatoes steam dry for a few minutes, mash them up in the pan, spreading them evenly around as you want the mash to cool. Once cooled, add the drained tuna, egg, tbsp flour, chopped parsley, good pinch of salt and a good few grinds of black pepper. Zest the lemon into the pan and then mash and mix everything well until it is all combined. Dust a large plate with a little flour, divide the potato mixture into 4 and then lightly shape and pat into circles. Put the fishcakes onto a clean plate dusted with flour and pop into the fridge for around an hour in order that they firm up.
Heat a couple of tbsp of olive oil in a large pan over a medium heat, add the fishcakes and cook for 4-5 minutes on each side or until crisp.
I served these fishcakes with a nice side salad, topped with mayonnaise and a few splashes of Kankun Habanero Sauce, coupled with a rapeseed vinaigrette dressing and boy did these go down well, filling and tasty and a def must make again! These can be made with salmon but I personally prefer tuna.
Recipe courtesy of Jamie Oliver
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