Easy And Super Tasty Fish Cakes
My budget-friendly and delicious fish cakes are loved by everyone. Great for using up left over mashed potatoes, these tasty fish cakes are ideal for a quick lunch or a light dinner in Summertime.
Ingredients
- 3 large potatoes or 2 cups leftover mashed potatoes
- 2 spring onions
- 1 egg
- 2 tbsp plain flour
- 1 tin tuna or pink salmon
- chili flakes optional
- salt and freshly ground pepper to taste
- 1 cup bread crumbs
- avocado oil for frying alternatively olive oil
Instructions
- If you don't have leftover mashed potatoes, peel the potatoes and cut them into small pieces. Put them into a saucepan and add water until they are almost covered.Bring to the boil and let the potatoes simmer until tender (around 10 minutes).3 large potatoes
- Drain the water, season with salt and pepper, and mash using a potato masher.Set aside to let them cool down.
- Open a tin of tuna or pink salmon and drain off the liquid. Put the fish into a bowl.1 tin tuna or pink salmon
- Finely chop the washed spring onions, and add them to the fish along with the egg. Season with salt, pepper, and chili flakes (optional).2 spring onions, 1 egg, chili flakes, salt and freshly ground pepper to taste
- Once the mashed potatoes have cooled, add them to the bowl plus half of the flour.Mix thoroughly with your hands. If you feel that the mixture is too wet, add a little bit more flour.2 tbsp plain flour
- With wet hands, form the patties. (You decide how big or small you like them)Cover the fish cakes with breadcrumbs.1 cup bread crumbs
- Heat the oil of your choice in a skillet and fry the fish cakes on medium heat on both sides until golden brown.Keep them warm until you have used up the entire mixture.avocado oil for frying
- Serve hot with your favorite condiments. Enjoy!
Video
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