Ingredients
225g freshly cooked potatoes, mashed
1 can of tuna fish, flaked
1 teaspoon salt
Freshly ground black pepper
Half teaspoon finely grated onion
Half teaspoon lemon juice
For the coating:
1 egg, beaten
75g dried breadcrumbs
Vegetable oil for frying
Method
Mash the potatoes with a little milk and butter, it mustn’t be sloppy and place in a bowl with the tuna fish, seasoning, grated onion and lemon juice. Combine gently with a fork until the mixture holds together. Shape into eight round flat cakes on a floured board. Dip the cakes into the beaten egg, making sure that they are thoroughly and evenly covered, then coat with breadcrumbs.
Heat the oil gently in a frying pan until it is hot enough, put four of the cakes in the pan at a time and fry for two to three minutes until crisp and golden brown on both sides. Drain on kitchen roll.
Serve with lemon wedges, crisp green salad or minted peas.
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