Tuna Patties
These quick tuna patties, are mostly made from store cupboard ingredients so a pretty useful to recipe to have in your repertoire. They are made to a basic fishcake recipe, so once you have mastered making these (and they are really easy to make) you can feel confidant to customise them into other fishcakes too. Replace the tuna for flaked salmon, or white fish, add a variety of herbs, a little grated cheese and so on…
What makes this recipe so useful is that the fishcakes can be prepped ahead, a saviour when you need a speedy/ prepped supper on standby, and they are also a great way of using up any left-over mashed potato. I am using normal white potato mash in this version, but you can substitute with sweet potato mash, if you prefer it. They will be just as delicious. Serve warm with a spritz of fresh lemon.
ingredients
200g tinned tuna, drained
400g potato, washed and peeled
1 tablespoon parsley, chopped
1 tablespoon spring onion, chopped
plain flour
1 free range egg
100-150g breadcrumbs, or gluten free breadcrumbs
method
Cook the peeled potatoes in boiling water, until tender, drain and leave to steam in the sieve over the pot to dry the potatoes out. Then In a bowl mash the potato, or push through a potato ricer, add a few tablespoons of milk to bring the mash together and a little butter (you don’t want a wet mashed potato as the mix won’t be firm enough for fishcakes)
To the mash add the tuna, parsley, spring onions & a pinch of black pepper. Then form into fishcakes of the same size, I use a spoon to do this, so they are all even
To breadcrumb: coat in the (1) flour (2) egg (3) breadcrumbs
Then Chill in the fridge for 30 mins to firm up, if you have time, or prep these ahead for cooking later on. When you are ready to cook heat some butter and a little oil, in a frying pan and gently brown the fishcakes, you can finish in the oven until warmed through. Drain on kitchen paper and serve.
allergens
