I love making fish cakes. I find you can actually be pretty creative with what you throw into them. Also fish can be quite pricey with this recipe you can fill the fish out with lots of other ingredients. I’ll usually throw in a few different sorts of veg, herbs and sometimes even pulses. It is also a great meal to make if you have some bread that is turning stale and needs using up. Making fish cakes is a chance to get creative and messy, and I love it.
Makes 4 large fishcakes
– 450g potatoes – sliced
– 25g butter
– 1 finely chopped onion
– 1 garlic clove
– 100g spinach – chopped
– 100g sweetcorn
– 185g tin of tuna
– 30g chopped green olives
– Handful fresh chopped parsley
– 3 x sliced of stale/slightly toasted bread – whizzed into bread crumbs in a blender or roughly chopped
– 1 egg
– Plain flour
Preheat the oven to 180’C
Boil the potatoes in salted water for 20 minutes
While the potatoes are boiling, fry the onion in the butter until soft and then add the garlic and the spinach. If the sweetcorn is frozen add this at the last minute
When the potato is done, drain it and return to the head to steam off any excess water.
Mash the potato and add the onion mix, tuna, olive, parsley and a good dose of salt and pepper.
Shape the mix into 4 large cakes with floured hands
Set out 3 plates; fill one with flour, one with the whisked egg and the other with the breadcrumbs
Take one cake at a time and roll it first in the flour, then the egg and then coat in the breadcrumbs
Chill in the fridge for 20mins so they have a change to go firm, this stops them breaking when you cook them
Put the cakes on an oiled baking sheet and then bake in the oven for half an hour, flipping them half way through.
Serve with a crispy fresh salad.