This easy fish cake recipe tastes delicious. It puts leftover mashed potato to good use with canned tuna, chopped hard-boiled eggs and sweet corn. So we’re happy to say it’s as economical as it is full of goodness.
3 Happy Eggs
500g mashed potato
4 spring onions
1 tsp lemon zest
A pinch of salt & pepper
1. Hard-boil 2 eggs in simmering water for 10-12 minutes. Drain them and plunge them into cold water then remove shells and chop them.
2. Add the tuna, mashed potato, spring onions (finely chopped) and sweet corn to the chopped eggs. Season with salt & pepper and form into 4 large or 8 small fish cakes.
3. Beat the remaining egg in a bowl with 2 tbsp cold water. Mix the breadcrumbs and lemon zest together and dip the fish cakes in the egg, then coat in the breadcrumbs.
4. Heat the vegetable oil in a frying pan and shallow fry the fish cakes for 3-4 minutes on each side. Drain on kitchen paper, then serve. Or, bake the fish cakes if you prefer for 20-25 minutes in an oven preheated to 190°C/Gas Mark 5.
We love them with mixed salad leaves and crusty bread.