Tuna Fish Cakes

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Put the thawed mashed potato in a large bowl. Add the tuna, sweetcorn, spring onions, cheese, ¼ teaspoon salt and ¼ teaspoon black pepper, and stir to combine.
2. Put the flour in a shallow bowl, whisk the eggs lightly in a second bowl, and put the panko breadcrumbs in a third bowl.
3. Shape the mixture into 8 patties.
4. Coat each fishcake in flour, dip it in the egg so it is fully coated, then coat it in breadcrumbs.
5. Heat 4 tablespoons of oil in a large frying pan over medium heat.
6. When the oil is hot, add the fishcakes and cook for 7-8 minutes, turning once, until browned all over and hot throughout. Work in 2 batches if needed.
7. Remove from the pan and serve with buttered green vegetables.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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