Spicy Fish Cakes - makes about 8
• 2-3 medium sized potatoes, peeled and cubed
• 2 x 160g tinned spring water tuna, drained
• 1 egg, beaten
• 1/4 onion, v finely diced
• 1 spring onion, finely sliced
• 1 tablespoon Dijon mustard
• Small spoonful of capers, chopped
• 1 tablespoon dry breadcrumbs, or as needed
• 1 clove garlic, crushed
• 1 teaspoon dried Italian herbs or seasoning
• 1/4 teaspoon cayenne pepper
• 1 pinch salt and pepper to taste
• 1 tablespoon olive oil & butter
Place the potato chunks in a saucepan and cover with salted water. Bring to the boil, then simmer until tender, about 15 - 20 minutes. Drain and allow to steam dry for a minute or two, then mash in a large bowl.
Mix the tuna, egg, onion, mustard, breadcrumbs, garlic, herbs or seasoning, cayenne pepper and salt and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions, using a biscuit cutter and shape into fish cakes. Dredge with flour and then put in the fridge for a while, to firm up.
Heat the olive oil in a frying pan over medium heat. Pan fry the fish cakes until browned and crisp, about 3 minutes on each side.