Dr Mobeus
Tuna and Potato Fishcakes
Tuna fishcakes are the original store cupboard dinner – a tin of tuna and a few spuds turned into something crisp, golden and far better than anything from the chilled aisle. Two tins and half a kilo of potatoes make eight generous fishcakes, four proper portions, for around £2.40.
Chilled fishcakes from the supermarket cost three or four times as much per portion and mostly taste of filler. The homemade version takes twenty minutes of preparation plus a short chill, and you get crisp edges and a soft, flavoursome middle every time.
At roughly 60p a portion served with ketchup or peas, this is one of the cheapest proper dinners going, and it uses ingredients most kitchens already have.
Tuna and Potato Fishcakes
Ingredients
Method
- Boil the potatoes for 12-15 minutes until soft, then drain well and mash until smooth. Season well and leave to cool for 10 minutes.
- Flake in the drained tuna and the onion, add the mayonnaise and half the beaten egg, then mix gently. The mix should just hold together when pressed.
- Shape into 8 cakes with floured hands, dipping each in the remaining egg and then the breadcrumbs to coat.
- Chill the fishcakes on a plate in the fridge for 15 minutes so they firm up.
- Heat the oil in a large frying pan over a medium heat and fry the fishcakes for 3-4 minutes on each side until deep golden.
- Drain on kitchen paper and serve with ketchup, peas or a simple side salad.
Tips and Variations
Let the mash cool before shaping or the cakes will go soft in the pan. One egg binds the mix, so add the second only if it feels loose. Cooked mash from last night’s dinner works perfectly here, which makes this a clever leftovers dish. To cut the oil, bake the fishcakes at 200C for 20 minutes, turning once, and they will still come out crisp. Uncooked cakes freeze well on a tray, then bag them for a midweek tea.
