TUNA, SPRING ONION AND LEMON FISHCAKES
INGREDIENTS Serves 4
- 1 egg
- 2 lemons
- 4 tbsp olive oil
- 2 slices white bread
- 2 tbsp plain flour
- 450g mashed potatoes
- 185g tinned tuna chunks in spring water
- 4 salad onions
DIRECTIONS
PREPARATION
Beat the eggs. Zest half of the lemons, and cut the remainder into wedges. Whizz the white bread into breadcrumbs. Drain the tinned tuna chunks in spring water. Finely slice the salad onions.
METHOD
- Put the salad onions, lemon zest and tuna in a large bowl and roughly flake the tuna with a fork.
- Add the mashed potatoes, season, then mix together with your hands.
- Divide the mixture so that there are 2 portions per serving being made, and shape into fishcakes.
- Dust each one in the flour, then dip in the egg followed by breadcrumbs to coat.
- Heat half of the oil in a frying pan and cook half of the fishcakes for 3-4 minutes each side, until golden.
- Heat the remaining oil and repeat with the remaining fishcakes.
- Serve with lemon wedges.
