Tuna Fishcakes
www.connectingalbertcounty.org
Tasty tuna fishcakes made with pantry staples like potatoes and sweetcorn, perfect for a quick, satisfying Friday night dinner. Serve with extra mayonnaise and lettuce leaves.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Potato masher
- Measuring cup
- Measuring spoon
- Can opener
- Whisk
- Skillet
- Spatula
- Stove
- Oven
- Refrigerator
Ingredients
- 2 cups diced potato (or leftover mashed potato)
- 2 Tbsp mayonnaise
- 2 x 185g cans tuna, drained
- 1 x 198g can sweetcorn, drained
- Small bunch of chives, chopped
- 2 eggs, beaten
- 1/2 cup dried breadcrumbs (can be made from a stale loaf of bread)
- Sunflower oil, for frying
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