Friday, July 16, 2010

Tuna Fishcakes

Easy to make and filling.  Serve with salad/steamed veg and sweet chilli sauce.  I keep the potato skins on in the mash for extra goodness and a bit more texture.


400g /6 medium Potatoes
2 tins Tuna
Spring onions
2 tsp Paprika
1 tsp Chilli flakes
1 tsp mustard seeds
1 egg (optional)
half a cup GF breadcrumbs (optional)

Boil and mash the potatoes and mix in the Tuna, onions and spices until smooth.  Add salt to taste if not using Tuna that's been in brine.  Beat the egg, make patties and dip in egg and then the breadcrumbs.  Fry each side with a little oil until golden.  Serve immediately or keep warm on a low heat in an oven.