Tuna Fish Cakes

You could use the same quantity of tinned salmon or sardines if you prefer.

  • Boil the potatoes until soft, mash and then allow to cool completely.
  • Add the other ingredients, apart from the flour, and mix together.
  • Melt the butter in a frying pan over a medium heat.
  • Dust the fishcakes with the flour and fry until golden on both sides, this will only take a few minutes.
  • Serve with mayonnaise.

Ingredients

2 tins tuna, drained

250g Potatoes, diced

4 Spring onions, finely chopped

Small handful fresh parsley

25g Butter

Salt & Pepper

Plain flour for dusting

Servings

2 People