Fish Cakes


3 medium potatoes
1 spring onion
1 large tin or 2 small tins of tuna (in spring water)
1 egg
2 pieces of bread
1 tablespoon of vegetable oil


  1. Peel and chop the potatoes. Add to a saucepan of water and bring to the boil. Cook for 10-15 minutes or until the potatoes are soft.
  2. Meanwhile, wash and slice the spring onion, beat the egg in a bowl and toast the bread. Once the bread has cooled, grate it (or place in a freezer bag and bash it with a rolling pin) to create breadcrumbs. Place the breadcrumbs on a small plate
  3. When the potatoes are cooked, drain and mash them, with a masher or fork, until smooth
  4. Place the mashed potato in a bowl and add the spring onion, tuna and ½ the beaten egg. Mix together well
  5. Shape the mixture into 4 patties, using your hands
  6. Dip each fishcake patty in the remaining ½ of the beaten egg, then coat with the breadcrumbs
  7. Heat the oil in a frying pan, over a medium heat
  8. Cook the fishcakes for 3-5 minutes on each side, until golden. These can be cooked 2 at a time
  9. Repeat with the remaining fishcakes
  10. Serve with some steamed vegetables

* You can add frozen peas, sweetcorn or carrots for extra flavour and crunch.

* Any leftover fishcakes can be kept in the fridge to eat for up to 2 days later. Alternatively, they can be placed in freezer bags and stored in the freezer for up to 3 month.

* Swap the tuna with chickpeas for a meat-free version of the recipe. The chickpeas can be whole or mashed

* You could also swap the tuna with tinned salmon (in spring water), for a different taste

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