Tuna Fishcakes | Tuna Recipes

Ingredients

• 2 Potatoes (peeled and cubed)
• 320 g Canned Tuna (drained)
• 1 Egg
• 4 Spring Onions (chopped)
• 1 tbsp Dijon Mustard
• 1 tbsp Dry Breadcrumbs
• 1 tsp Mixed Dried Herbs
• 2 tbsp Olive Oil
• Boil the potatoes in a pan of salted water and mash once cooked.
• Combine the tuna, egg, spring onions, mustard, breadcrumbs and dried herbs and mix in the mash potato until blended. Season with salt and pepper and divide the tuna mixture into small cakes.
• Heat half the oil in a frying pan and fry four of the fishcakes for 3-4minutes on each side until golden brown.
• Remove once cooked and keep warm whilst you heat the remaining oil, and fry the other four fishcakes.
• Serve with a crisp green salad and some lemon wedges.
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