- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 50 minutes
- Effort: medium
- 250 g even-sized potatoes
- 300 g oil-cured tinned tuna, drained
- 2 slices bread, soaked in water and squeezed dry
- 2 eggs, lightly beaten
- 1 clove garlic, finely chopped
- chopped flat leaf parsley
- zest and juice of 1/2 unwaxed lemons
- 50 g toasted and finely blended breadcrumbs
- 2 tsp freshly ground black pepper
- mixed salad leaves, to serve
1. Put the potatoes in a saucepan, cover with cold water and add salt. Cover with a tight-fitting lid and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes until tender. Drain well and put back in the pan. Cover with a clean tea towel for a few minutes to get rid of excess moisture. Mash with a potato masher and beat with a wooden spoon until smooth. Put the mash in a large bowl and leave to cool.
2. Preheat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
3. Once the mash is cold add the tuna, bread, eggs, garlic and parsley to the bowl. Season with salt and pepper, and stir in the lemon zest and juice. Mix until thoroughly blended.
4. Make small balls of the mixture (about the size of a ping pong ball), rolling them in your palm. Flatten gently and coat with the breadcrumbs.
5. Place the fish cakes on a parchment-lined baking tray. Bake for about 15 minutes until golden and crisp.
6. Arrange on a bed of mixed salad leaves and serve while still hot.
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