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There was some riced (mashed) potato left after dinner the night before. Wondered what to make with it, bright idea, Tuna Fishcakes.
A light lunch served with salad.
Tuna Fishcakes (serves 3)
Ingredients
1 medium potato (mashed)1 tin tuna drained and flaked
2 spring onions, finely chopped
1 free range egg, beaten
1 tablespoons capers
2 oz self-raising gluten free flour
salt and pepper
2 tablespoons olive oil
Method
Mix the all the ingredients together in a bowl, lightly season. Divide into 6 and shape into patties about 1/2 inch thick.Heat a heavy bottomed frying pan, add the oil and make sure you swirl around the pan covering all the base.
Turn heat to medium and add the fishcakes. Fry until golden brown, about 3-4 minutes then flip onto other side, again fry until golden brown. Flip a couple more times until cooked.
Serve with a mixed salad.
