Tuna Fish Cakes
Ingredients
- Salt
- 500g floury potatoes peeled and cut into even sized chunks
- Vegetable oil
- 1 small leek finely chopped
- 50g frozen peas
- 1 tbsp capers
- 2 tbsps chopped parsley
- 100g pack Castle MacLellan Tuna Pate
- Black pepper
- 50g plain flour
- 2 eggs beaten
- 125g fresh breadcrumbs
To serve
- 4 Brioche burger buns
- Tartare sauce
- Salad leaves
- 1 red onion sliced into rings
Instructions
-
Bring a saucepan of lightly salted water to the boil. Add the potatoes and cook for about 15 minutes or until tender.
-
Meanwhile heat 1 tbsp of the oil in a frying pan and fry the leek gently, without browning for 10 minutes. Halfway through cooking add the peas and stir until they are defrosted and heated through.
-
Drain the potatoes and mash until smooth.
-
Stir the Tuna Pate through the mashed potato, then add the cooked leeks and peas, capers and parsley, and mix well together. Season to taste with salt and pepper.
-
Shape into 4 even sized patties and chill in the fridge for 30 minutes.
-
Coat the fishcakes first in the flour, then the beaten egg and finally in the breadcrumbs.
-
Heat a large frying pan with 1cm deep of oil to about 180C ,or until a 2cm cube of bread sizzles and browns in about 45-60 seconds.
-
Fry the fishcakes for 4-5 minutes on each side until golden. Drain on kitchen paper.
-
Serve the fishcakes in burger buns with tartare sauce, salad leaves and onion slices.
-
Tip: Use sweet potato in place of potatoes