Tuna fish cakes
Preparation Time: 20 minutes
Cook Time: Approximately 10 minutes
Serves: 4 to 6 people
Turn neglected tins of tuna into tasty fishcakes.
Ingredients
35g Snowflake Cake Wheat Flour
3 potatoes, peeled and cut in quarters
30ml butter or margarine
2 x 170g cans solid tuna, drained
4 spring onions, chopped
15ml chopped fresh parsley or 5ml dried
1 Salt and freshly ground black pepper to taste
80ml sweet chilli sauce
1 fresh lemon slices for garnishing
For the coating
140g Snowflake Cake Wheat Flour
3 eggs, beaten
120g dried breadcrumbs
Method
- Boil potatoes in salted water in a medium, heavy-based saucepan until soft. Drain, add butter and mash until creamy and fluffy.
- Add tuna, spring onions, parsley and seasoning to mashed potatoes and mix well. Roll mixture into small-size balls. Press down slightly to flatten.
- To make the coating: Roll fish cakes in flour, then dip into beaten egg and lastly, roll in breadcrumbs. Place onto a baking tray and refrigerate for about 30 mins to allow crumbs to set.
- Heat oil in a large, heavy-based frying pan. Gently fry fish cakes in hot oil until golden brown on both sides. Remove from oil and drain on paper towel. Serve with sweet chilli sauce. Garnish with lemon slices.
Tasty
I really loved trying these fish cakes they taste great and very good for starters
