POLOKWANE – These fishcakes can be the perfect edition to your Good Friday meal.
What’s for Dinner makes things easier with this step by step recipe which guarantees you perfect fishcakes every time.
Ingredients
- 500g potatoes, peeled and cubed
- 4 x tins tuna in salt water, drained
- 1 x onion, grated
- 1 x lemon (zest and juice)
- 1 x KNORR Sour Cream and Chives Potato Bake
- 250ml cake flour
- 3 x eggs, lightly beaten
- 500ml breadcrumbs
- sunflower oil (for shallow frying)
Method
- Steam or boil the cubed potatoes until soft then mash.
- Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake.
- Season (to taste) with a little freshly ground black pepper then shape into patties.
- Place the cake flour, eggs and breadcrumbs into separate bowls.
- Dip a fishcake into flour then shake off the excess then dip in beaten egg then into breadcrumbs to coat.
- Heat oil in a fry pan and fry the fishcakes in batches until golden brown then allow to drain on paper towel.
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