Old Fashioned Fishcakes
Ingredients
- About 2 kgs of potatoes, more if you have to feed a lot of people or you'd like leftovers. I recommend this.
- 1 large tin of tuna, packed in brine. We love Sirena brand in the Chaos house, but go with your fave. Look, use tinned salmon or even cooked fresh fish if you like!
- 1 tablespoon of butter
- salt and pepper to taste
- 1 handful of fresh parsley, chopped.
- Whatever else you'd like to add. I love to include finely chopped spring onions but Monkey boy won't eat such nonsense. I grew up with finely chopped celery included, and Mr BC wanted me to add peas. Go ahead and include what you fancy!
- Panko breadcrumbs, for coating. (I say 'breadcrumbs' but I know it's made from rice. Crazy huh?)
- olive oil.
Method
- Peel, chop and boil your potatoes. After they are cooked I like to drain them then return them to the saucepan over a hot element to steam as much liquid as possible out of them.
- Mash like no one's business. Stir with a wooden spoon at the end to really smooth them out.
- Stir in the drained and flaked tuna, butter, salt and pepper, parsley and what ever else you are personalizing your fishcakes with. Put this mixture into the fridge to cool down.
- When it is cool enough to handle, use your hands to form large patties. Coat in panko bread/rice crumbs, place on a baking tray lined with oven bake, and drizzle with a small amount of olive oil.
- Cook in a hot oven for about 20 minutes until browned.
- Serve with salad or steamed veggies or whatever you like. Enjoy!
Leftovers make great sandwiches with a squirt of tomato sauce.
Hope you have a very happy Easter!
xx