After our main meal yesterday I had some left over mashed potato and sweetcorn. I never get the quantity of mashed potato right. Why is that?! So, inspired by Shara at Mama's Mission II, I adapted my usual salmon fish cake recipe to use tuna and sweetcorn.
To start off I boiled and mashed some more potato. The quantity doesn't matter too much; I normally make as much as I would for a normal meal. You need enough to bind the fish together and if you have too much you end up with fish flavoured potato cakes! I added one 185g tin of tuna, the leftover sweetcorn and some seasoning to the potato, mixed it together with my hands and shaped into 8 fish cakes.
|It doesn't look very appetizing at this stage!|
Then comes the fun part! I set up bowls of flour, beaten egg and breadcrumbs in a production line.
Each fish cake gets dunked in each bowl in turn until you end up with something that looks like this:
These are then fried until the breadcrumb coating is crisp on each side:
They can be served with salad but this time of year we have ours with veggies. They make a tasty, simple meal. I used a value brand of tuna, (still caught by pole and line), so it was also ethically sound and cheap. I like it when these two things combine!