Tuna & Sweetcorn Fishcakes
Servings Prep Time
4fishcakes 15minutes
Cook Time Passive Time
20minutes 15minutes chilling
Servings Prep Time
4fishcakes 15minutes
Cook Time Passive Time
20minutes 15minutes chilling
Ingredients
Instructions
  1. Boil the potatoes in salted water until very soft.
  2. Drain potatoes until really dry and then mash or put through a ricer until very smooth.
  3. Tear up the bread a little, add to a food processer and blitz until a fine crumb.
  4. Tip the potatoes into a large bowl and add the tuna, parsley and seasonng to taste.
  5. Mix the potato micture really well and shape into 4 even cakes.
  6. Dip each cake into the beaten egg and then into the breadcrumbs ensuring that they are evenly coated.
  7. At this stage chill your fishcaaskes for around 15 minutes until firm.
  8. Fry in a little oil for around 3 or 4 minutes per side until golden brown and crispy.
Recipe Notes

Serve with a crisp salad and your favourite mayonnaise or salad dressing.