These mini tuna fish cakes are great to make when you have leftover mashed potatoes. It's also a very economical dish because you just have to use canned tuna which I'm sure is always in peoples food pantries, and then serve a light salad on the side. Try making this with canned salmon to change it up a bit.

Makes around 10 mini fish cakes

  • 1 can of tuna (170 g)
  • 1 cup leftover mashed potatoes
  • 2 tbsp light mayo
  • 1 egg
  • half a red pepper, diced
  • 1/4 tsp dried thyme
  • coarse salt
  • freshly cracked black pepper
  • handful of fresh breadcrumbs
  • 3 tbsp olive oil
  • lemon wedges (for serving)

1. In a large mixing bowl, combine and add in the tuna, mashed potatoes, mayo, egg, diced red pepper, salt, pepper, dried thyme and the fresh breadcrumbs. You will notice here that the tuna mixture is a bit wet; I have made the fish mixture this way to ensure that the fish cakes stay moist. You will not have to form fish cakes with your hands for this recipe.

2. Preheat a large non-stick skillet, making sure that the temperature is at medium high heat. Drizzle in the olive oil and then start to spoon in the fish cakes. Let the fish cakes sear and then when you flip them over flatten the fish cakes a bit using your spatula. You will see that the round cake shape will start to form. The fish cakes should take no more than a couple minutes a side. Serve with lemon wedges and a nice light side salad.

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