Makes 12 fishcakes
Preparation time: 40 minutes
Cooking time: 25 minutes
- 500g (about 4 medium-sized) potatoes, peeled and diced
- 2 tins (170g each) tuna, drained
- ½ onion, very finely chopped
- 15ml tomato sauce
- 5ml sriracha (or a few drops of Tabasco)
- 30ml flat-leaf parsley or coriander, finely chopped
- 30ml creamy French-style mayonnaise
- about 125ml cake flour
- 2 eggs, beaten
- 250ml dried breadcrumbs
- 60ml oil for shallow-frying
1. Boil the potatoes in salted water until tender, drain and then put them back on the stove for a minute or two to cook dry. Mash with a potato masher and allow to cool slightly.
2. Add the tuna, onion, tomato sauce, sriracha, herbs and mayonnaise to the mash and season with salt and pepper. Stir through then shape the mixture into 12 equal-sized fishcakes.
3. Coat the fishcakes in the flour; shake off any excess flour. Then dip in the beaten egg and finally in the breadcrumbs. Refrigerate the fishcakes for about 30 minutes (if you have enough time) – this helps the crumbs to stick.
4. Fry the cold fishcakes in hot oil until golden-brown on both sides.