Herby Fish Cakes with Homemade Salsa

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These fish cakes are soooo quick ‘n easy to make, and are especially handy if you’ve some leftover mashed potato from last night’s dinner! Any canned fish works well in this recipe – try canned salmon or crab for example!

Difficulty: Easy - for beginners
Serves: 4 - 8

Preparation time:
Cooking time:

Ingredients

Fish Cakes:
150g mashed potato
100g sweetcorn
2 tsp fresh parsley
1 tsp thyme
1 small can tuna (in spring water), rinsed and drained
1 egg, beaten
100g breadcrumbs (mix of wholegrain and white)

Salsa:

10 fresh tomatoes
Bunch of spring onions
1 tbsp fresh coriander
Freshly milled black pepper

Method

1. Mix all the ingredients – except the egg and breadcrumbs - in a bowl.

2. Divide the mixture into 8 portions and shape into cakes.

3. Chill in the fridge for 20 minutes.

4. Dip the cakes in the egg and coat in breadcrumbs.

5. Place on a baking tray and cook under the grill until golden brown.

Method Salsa:

Finely chop the tomatoes and mix with the other ingredients.
Serving suggestion: serve with the salsa and a side salad.

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