Fish cakes.

This is not fish in a cake!
They are like Hash browns with Tuna.
Make sure your potato mash is dry as possible and drain the tuna too. Too much water in either makes the balls fall apart.

Fish cakes

Equipment

·      Pot and lid

·      Chopping board

·      Sharp knife

·      Peeler

·      Potato masher

·      Mixing bowls

·      Measuring spoons/cups

·      Small frying pan and fish slice

·      Bowls for crumbing

Ingredient

·      Potato, 2-3 peeled, boiled and mashed

·      Tinned fish, 2 Tbsp

·      Onion, 1/8 , finely diced

·      Mixed herbs, ¼ tsp

·      Salt, good pinch

·      Parsley, a sprig, finely diced

·      Egg, 1, beaten with a little water

·      Breadcrumbs, 1/3 cup

·      Oil for frying

·      Flour, ¼ cup, for moulding fish cakes.

Method

1.    Wash, peel and wash the potato’s before cutting them up and boiling them. 

2.    Drain the potatoes when they are soft. Mash when they have dried out a bit.

3.    Mix the fish, onion, parsley, herbs and salt in a bowl. Add the mashed potato and mix well.

4.    Set up the 3 crumbing bowls (flour, beaten egg and breadcrumbs)

5.    Divide the mix into 6-8 even portions. Shape into rounds.

6.    Carefully dip each fish cake into the flour, then the beaten egg and finally coat with breadcrumbs. Place on a plate.

7.    Heat oil in a frying pan and fry the fish cakes until golden brown on both sides.

8.    Drain on a paper towel.

9.    Serve with Tartare sauce.