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Tuna, Potato & Scallion Fish Cakes
4 slices of bread, crusts removed
1 1/2 pounds of Russett
potatoes, halved or quartered depending on size
3 tablespoons of mayonnaise
14 ounce can of
tuna in oil, drained and flaked
1 tablespoon of chopped fresh parsley
2 scallions, finely chopped
finely rated rind of 1/2 small lemon
3 tablespoons of all purpose flour
1 medium egg, beaten
vegetable oil for frying
lemon edges to serve, optional |
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Preheat the oven to 325ºF. Place the bread on a baking sheet and cook at the bottom of the oven for 20- 30 minutes, until crisp. Cool, bread into pieces and crush with a rolling pin.
Meanwhile, cook the potatoes in a large saucepan of boiling salted water for 15 minutes or until tender. Drain, transfer to a bowl and mash with the mayonnaise. Leave to cool for 30 minutes.
Mash the tuna, parsley, scallions and lemon rind into the potatoes. Flour your hands, then shape the mixture into 8 flat cakes. Dust with flour and dip into the egg, then into the breadcrumbs.
Heat 1/4 inch of oil in a large heavy based frying pan and cook the fish cakes for 3- 4 minutes on each side, until crisp and golden (you may have to cook them in batches). Drain on kitchen towels, then serve with the lemon wedges, if using. Serve 4
 
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Basic-Recipes.com
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