Easy Tuna Fishcakes
These fishcakes are made with store cupboard ingredients, are easy to knock together and healthy too. If you don't fancy the capers and gherkins, swap them for canned sweetcorn. Serve 2-3 fish cakes for adult appetites and 1-2 for children. If you shallow fry rather than bake, you can cut the cooking time to 25 minutes.
- 3 medium-large potatoes (each about 250g), lightly pricked with a fork
- 1 tbsp light mayonnaise
- 185 g can tuna steak in spring water, drained
- 3 spring onions, thinly sliced
- 2 tbsp baby capers, drained
- 50 g cornichons (baby gherkins) drained and thinly sliced
- ¼ tsp paprika (not smoked)
- 65 g dried fine breadcrumbs
- 1 egg, beaten
- oil, for spraying
- flaked sea salt
- ground black pepper
- lemon wedges, for squeezing
- Microwave the potatoes in a circle on a microwaveable plate on HIGH for 12-15 mins, turning every 4-5 mins. (Alternatively, preheat the oven to 200℃/180℃/Gas 6. Bake the potatoes on a tray for 1 hour until completely soft inside.) When cool enough to handle, halve the potatoes and scoop the insides into a large bowl, discarding the skins. Mash lightly with a fork and leave to cool for at least 15 mins.
- Add the mayonnaise, tuna, spring onions, capers and cornichons to the potato and mix together, taking care not to break up the chunks of tuna too much. Season well with salt and black pepper and lightly mix together. Use clean wet hands to form into six balls, then flatten into 2cm-thick fishcakes.
- Mix the paprika into the breadcrumbs. Put the beaten egg in a shallow bowl and scatter half the breadcrumbs on a plate. Dip each fishcake into the egg and then the crumbs and press gently all over to lightly coat. Make sure to roll the sides in the crumbs too. Add the rest of the crumbs to the plate after the first three fishcakes have been coated.
- Line a large baking tray with baking parchment and spray or brush lightly with oil. Place all the fishcakes on the tray and spray lightly with a little more oil. Bake for 25-30 minutes, or until golden brown, turning after 15 minutes. Serve with lemon wedges for squeezing.
Open freeze the coated (but not cooked) fishcakes until solid. Place them into a rigid freezer-proof container and freeze for up to 3 months. Defrost in the fridge overnight and cook as the recipe, adding 1-2 minutes on each side.