Tin-raid fishcakes
20 mins
Not Too Tricky
serves 4
About the recipe
Grab some tins, have a good scrunch-up, & within minutes you'll be ready to fry off an epic bite
Ingredients
100g bread
1 x 567g tin of peeled new potatoes
30g Cheddar cheese
1 lemon
1 large egg
1 heaped teaspoon English mustard
1 x 400g tin of tuna in spring water
1 x 200g tin of sweetcorn
plain flour, for dusting
Method
Grab some tins, have a good scrunch-up, & within minutes you'll be ready to fry off an epic bite
Hold the bread under cold running water until completely sodden, then squeeze as hard as you can to remove excess water.
Tear the bread into a large bowl, drain and add the potatoes, scrunching as you go, then coarsely grate in the cheese, finely grate in the lemon zest, add the egg and mustard, season with sea salt and black pepper and mix well.
Drain the tuna and sweetcorn and fold through the mix, then divide into 8 equal-sized balls, dust liberally with flour, and shape into patties (you can make some smaller ones for younger kids, if you like).
Put a large non-stick frying pan on a medium heat and, once hot, add a thin layer of olive oil. In batches, fry the fishcakes for 7 minutes, or until golden and crispy, turning halfway, then drain on kitchen paper.
Serve with a big seasonal salad and lemon wedges, for squeezing over.