Tuna Fishcakes
Tuna fishcakes made with potato, chilli and thyme. Hearty and delicious
Servings: 6
Ingredients
- 1x canned solid tuna
- 1/2 cup mashed potato about 1 medium potato
- 2 tspn butter
- 3 tbsp light olive oil or vegetable oil
- 1 small onion diced
- 2-3 green chillies finely chopped
- 1 clove garlic minced
- 1 tspn fresh thyme leaves
- 2 tbsp cake wheat flour
- 1 egg beaten
- 1/2 cup panko bread crumbs
- salt
- pepper
Instructions
- Peel the potato, cut into cubes and boil until soft. Mash with 2 teaspoons butter and set aside
- Heat 1 tablespoon oil and add the onion. Fry until translucent. Add the garlic, thyme and chili and fry for a minute
- Allow the onion mixture to cool a little
- Open the can of tuna and drain the liquid, crumble with a fork
- Place the mashed potato and onion mixture in a bowl and mix well. Add the tuna and season with salt and pepper
- Divide the mixture into 6 equal sized portions or larger if you prefer. Roll them into balls and flatten them on your palm
- Dip the tuna fishcakes in some flour, then the egg and roll them in the breadcrumbs
- You can refrigerate them for 30 minutes or fry them immediately
- Heat 2 tablespoon oil in a pan, on medium heat, and fry the fishcakes until golden brown. About 2 minutes on each side
- You can also fry them for a minute and them finish cooking them in the oven for 10 minutes at 180 degrees Celsius
Notes
- If you do not have leftover mashed potatoes an easy way to boil your potato is to place the potato in a bowl. Prick a few holes in it, add 3 tablespoons of water to the bowl. Cover and microwave for 5 minutes or according to your microwave settings. You will have a soft potato to mash up
- You can use normal breadcrumbs, however it won't be as crisp as the panko crumbs
- You can make these slightly ahead of time and refrigerate. Fry them when you ready to serve