Today’s supper is for something lighter… a cheap supper dish whose main ingredient is mashed potato and tinned tuna.
Of course, if you have a fish dish accompanied by potatoes you can mash the potatoes and then flake the fish to use the recipe below as the basis of a leftovers dish.
The version I am presenting here is slightly more chefy than many other fish cakes you will see, but that just enhances the flavour and prevents them from being bland and boring. Indeed, I used this recipe to persuade my wife to make more roasted and poached fish, as she knew that the leftovers would be converted into this recipe!!
I hope you enjoy these as much as she does.
Tuna and Chive Cakes
500g (1 lb) potatoes, peeled and boiled until tender
4 x 225g (8 oz) tins of tuna in brine, drained
1 onion, grated
finely-grated zest of 1 lemon
juice of 1 lemon
6 tbsp sour cream
1 tbsp chives, finely copped
125g (1 cup) plain flour
3 eggs, lightly beaten
3 1/2 tbsp breadcrumbs
oil for shallow frying
When the potatoes are tender, drain and then mash until smooth. In a bowl, combine the mashed potatoes with the tuna, onion, lemon zest, lemon juice, sour cream and chives.
Shape the resultant mixture into patties.
Add the eggs, flour and breadcrumbs to separate bowls.
Dip the fishcakes first into the flour (shake off any excess) then dip into the egg and then into the breadcrumbs, ensuring that they are evenly coated.
Heat oil in a frying pan, add the fishcakes and cook in batches until golden brown and heated through.
Serve hot with a fresh salad and rice.
If you enjoyed this recipe, and would like more ideas for how to use up your leftovers, why not visit the Celtnet Leftovers recipes and cookery suggestions pages?