These economical little tuna fish cakes are quick to make. Either use fresh mashed potatoes, or make a storecupboard version with instant mash.
ingredients
serves 4
1 1/4 cups cooked mashed potatoes
7 ounce can tuna fish in soya oil, drained
3/4 cup canned or frozen sweetcorn
2 tbsp chopped fresh parsley
1 cup fresh white or brown breadcrumbs
salt and black pepper
lemon wedges, to serve
method
1. Place the mashed potato in a bowl and stir in-the tuna fish, sweetcorn and chopped parsley.
2. Season to taste with salt and pepper, then shape into eight patty shapes with your hands.
3. Spread out the breadcrumbs on a plate and press the fish cakes into the breadcrumbs to coat lightly, then place on a baking sheet.
4. Cook the fish cakes under a moderately hot broiler until crisp and golden brown, turning once. Serve hot with lemon wedges and fresh vegetables.
