Tuna or Salmon Fishcakes

Tuna Fishcakes 

500g potatoes, cooked and mashed
1 tin tuna in brine, or salmon drained
Handful of sweetcorn
4 finely chopped spring onions
1 egg

Add the sweetcorn and spring onion to the mashed potato.


Mix well then add the tuna. 

Add an egg to help bind the mixture.


Fry very slowly using frylight or oil from your allowance so they go all nice and crispy.

Try adding fresh chilli to give a bit of a kick.

TUNA FISHCAKES

Made these syn-free fishcakes for lunch today out of some stuff I had in the cupboard and they were delicious! Here is the recipe for the fishcakes:

Serves 1-2

1 can tuna, drained (in brine or spring water)
~200g mashed potato (I used the insides of two jacket potatoes)
1 onion
1 clove garlic
1/2 tsp ground coriander (or fresh)
1/2 tsp hot chilli powder (or 1 red chilli, seeds removed and chopped finely)

1. Fry the onion for around 5 minutes until soft, then add the garlic, coriander, and chilli powder and cook for about 1 minute more.
2. Mix together the tuna, mashed potato, and onion mixture and then shape into patties. This recipe will make two huge fishcakes or four more normal-sized ones.
3. Cool in the fridge for about half an hour to stop them from falling apart.
4. Fry for about 2 minutes on either side or until warmed through.
5. Serve with salad spritzed with lime juice, or any vegetable of your choice. 

These are not so spicy that they'll blow your head off, but you do get a nice hint of chilli.