Tuna Fish Cakes
Tuna fish cakes made mostly from mashed potato are a sensible way to turn a tin of tuna into a meal for several people. The potato binds the fish with corn, peas, carrot and a good handful of fresh herbs, while a spoonful of chilli sauce adds gentle heat. A breadcrumb coating gives a crisp shell, and you can bake, grill or pan-fry them depending on how much oil you want to use.
Instructions
Put the mashed potatoes, tuna, corn, peas, carrots, herbs, chilli sauce and beaten egg in a large bowl. Season with salt and pepper and mix until everything is evenly combined.
Shape the mixture into patties. Roll each one gently in the breadcrumbs until it is well coated on all sides.
To bake, set the patties on a baking tray in a moderately hot oven at 200°C (400°F) for 30 to 35 minutes. Turn them once during cooking, and they are ready when golden brown and crisp.
To grill, cook the patties under a moderately hot grill for 8 to 10 minutes on each side. They are done when golden brown and crisp.
To fry, heat a small amount of oil in a large frying pan and cook the patties for 5 minutes on each side until crisp and golden. Drain them well and keep them warm until serving.
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