Found in a kid’s cookbook but so yummy and simple!
Total Time: Around 40 minutes
- 3 medium potatoes, peeled and chopped
- 1 teaspoon dried parsley
- 1 pinch of salt
- Plain flour
- 2 x 185g tinned tuna, drained and broken up
- 2 teaspoons Dijon mustard
- 1 spring onion, thinly chopped
- 2 eggs
- Tartar Sauce (optional)
- Place the chopped potatoes in a saucepan and fill the saucepan with water so that
it just covers the potatoes. Add a pinch of salt to the water. Bring the water to the
boil and cook for 10 minutes or until soft.
- Thoroughly drain the potatoes and put them back into the pan. Mash the potatoes
and leave them to one side until they are cool enough to handle.
- Break the tuna into small pieces in a bowl. Stir in the mashed potato, mustard,
spring onion and parsley until they are fully mixed in.
- Lightly dust your hands with flour and shape the mixture into 8 cakes. Place the
fishcakes onto a plate, cover with glad wrap and chill for 30 minutes.
- Beat the eggs together in a dish and put the breadcrumbs and flour on separate
plates. Coat each fishcake in flour, egg and then breadcrumbs and place on a
- Heat the oil over a medium heat. Shallow fry the cakes for 2 minutes on each side
or until golden and crispy. Serve with tartar sauce.
Original Recipe: DK’s Children’s Cookbook, Katharine Ibbs, 2004