I first made this recipe for my daughter, Dylan, as a quick and tasty low-salt tea but the result was too tasty not to share!
It’s a good way to use up quite a few Regather regular veggies and other goodies. The last end of a sourdough makes great breadcrumbs for example!
This recipe makes around 6 large fishcakes.
Cheesy Tuna and Red Onion Fishcakes
Ingredients
- White potato - 140g
- Sweet potato - 100g
- Tuna - 1 can
- Egg - 1 medium
- Cheddar or other melty cheese - 50g (mature or extra mature will make them taste cheesier)
- Garlic - 1 clove grated or 1 teaspoon garlic granules
- Red onion - 1 medium
- Egg - 1 medium
- Plain Flour - 50g
- Breadcrumbs - 70g
- Sunflower or olive oil - for frying
Method
- Peel the potatoes and chop into 2.5cm chunks. Add to a pan of boiling water to cook until soft enough to mash (about ten minutes)
- Meanwhile, drain the tuna and put in a large mixing bowl. Finely chop the red onion and add that to the bowl along with grated cheese, garlic and the egg.
- When the potato is cooked (it should slip easily off a fork when pierced) drain the potatoes and return to the pan then mash. You don’t need any milk or butter as it will need to be quite firm.
- Add the mashed potato to the bowl of other ingredients and mix well. Then add enough flour to create a firm mixture which holds its shape on a spoon.
- Put a pan on to the hob to heat with some oil in.
- Place the breadcrumbs in a small, deep bowl. Add a large spoonful of the fishcake mixture to the bowl and use your hands or a spoon to cover the top and sides with more breadcrumbs and flatten into a patty shape.
- Add the fishcake to the pan and repeat the process of forming the fishcakes. Don’t worry if the fishcake is a little soft - it will firm up during cooking. Just handle carefully so it doesn’t break apart.
- Cook the fishcakes for 2/3 minutes on each side until they are golden in colour. Serve with your favourite side dish and enjoy!