Grab some tins, have a good scrunch-up, and within minutes you'll be ready to fry off an epic bite.
INGREDIENTS
- 3.5oz/100g bread
- 1 (20oz/567g) can of peeled new potatoes
- 1oz/30g cheddar cheese
- 1 lemon
- 1 large free-range egg
- 1 heaped teaspoon English mustard
- 1 (14oz/400g) can of tuna in spring water, from sustainable sources
- 1 (7oz/200g) can of sweetcorn
- plain flour, for dusting
- olive oil
DIRECTIONS
- Hold the bread under cold running water until completely sodden, then squeeze as hard as you can to remove excess water.
- Tear the bread into a large bowl, drain and add the potatoes, scrunching as you go, then coarsely grate in the cheese, finely grate in the lemon zest, add the egg and mustard, season with sea salt and black pepper, and mix well.
- Drain the tuna and sweetcorn and fold through the mix, then divide into 8 equal-sized balls, dust liberally with flour, and shape into patties (you can make some smaller ones for younger kids, if you like).
- Put a large non-stick frying pan on a medium heat and, once hot, add a thin layer of olive oil. In batches, fry the fishcakes for 7 minutes, or until golden and crispy, turning halfway, then drain on kitchen paper.
- Serve with a big seasonal salad and lemon wedges, for squeezing over.
TIP
To cook in an air fryer, flatten the fishcakes to 3/4" thick, generously spritz them with oil, then cook in a single layer in an air fryer at 390F, in batches if needed, for 12 minutes, or until golden and crispy, turning halfway.
