Friday, March 15, 2013

Tasty Tuna & Chive Fishcakes

Tuna is such a versatile pantry item – why not use those tins in your cupboard to prepare these tasty fishcakes – great to use as a lunchbox left over too!
Serves: 4 - 6| Preparation Time: 25 minutes | Cooking Time: 40 minutes
  • 500 gram Potatoes, peeled and cubed
  • 4 Tins of tuna in salt water, drained
  • 1 Onion, grated
  • 1 Lemon, zest and juice
  • 1 sachet KNORR Sour Cream & Chives Potato Bake
  • 250 millilitre Cake flour
  • 3 Eggs, lightly beaten
  • 500 millilitre breadcrumbs
  • Sunflower oil, for shallow frying
  1. Steam or boil the cubed potatoes until soft then mash
  2. Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake
  3. Season to taste with a little freshly ground black pepper then shape into patties
  4. Place the cake flour, eggs and breadcrumbs into separate bowls
  5. Dip a fishcake into flour then shake off the excess then dip in beaten egg then into breadcrumbs to coat
  6. Heat oil in a fry pan and fry the fishcakes in batches until golden brown then allow to drain on paper towel
  7. Serve with a fresh side salad and mayonnaise

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