Quick, nutritious and cheap to make!
Preparation time approx: – 30 minutes Under 20p per portion
500g peeled potatoes (approx 4 medium sized)
2 medium size onions (finely chopped)
1 large carrot (finely grated)
400g tin tuna (drained thoroughly)
1 handful of fresh basil (finely chopped)
2 tsp mixed herbs (do not use if using Asian recipe variation below)
2 tsp garlic granules
Salt and pepper to taste
2 heaped tbs flour (for coating)
A little olive oil
Peel and chop potatos and boil until soft enough to mash. Drain and leave to cool.
Fry the finely chopped onion with the dried herbs. Leave to cool.
Place the potatoes, onion and carrot in a large mixing bowl.
Add the tuna, egg and fresh herbs if you chose to use them, salt and pepper. Mix thoroughly.
Shape into 16 balls, roll in the flour then flatten to approx. 2cm thick.
Heat a little olive oil in a pan and fry on medium heat on both sides until golden brown.
Serve with a green salad or fresh vegetables.
NOTE: Extra fish cakes can be allowed to cool and placed in the freezer for up to a month.
Suggestions for variation of the recipe:
Asian fish cakes: Fresh coriander, 2 tsp ginger powder, 1 tsp chilli powder, 1 tsp five spice. Add 3 finely sliced spring onions including the green stalks.