fishcakes
12 Oct 2008
This has been a family favourite for donkey's years! I learned it when we lived in Australia.
Make some fresh breadcrumbs by putting about 3 slices of preferably day- old bread or slightly toasted slices into a blender. (Packetted b/crumbs are never the same!) Put aside.
Peel about 1 and half pounds of potatoes, cut to even sized chunks and cover with water in a saucepan . Add some salt and boil until they are just right - not undercooked and not too soft. Drain potatoes.
Take one large can of tuna in brine or sunflower oil and drain. Rough-mix the tuna with the potatoes and add about a tablesoon of tomato ketchup or more (to your taste).
Take a largish handful and shape into thick burger-sized patties. Cover them in a bit of plain flour followed by gently dunking them in beaten egg and then cover with the freshly made breadcumbs. This stage is a bit messy.
Gently heat about a dessertspoon of margerine and a tablespoon of cooking oil and fry them, turning them after the under-side is golden brown. You might need to add a bit more oil as it is quickly absorbed. Allow 2-3 fishcakes per person and serve with veggies or just baked beans. Yum! (Only a rare treat but very filling and a cheap to make!)
