About this recipe: Take cans of tuna and sweetcorn from the storecupboard and add horseradish and spring onions for brilliant fishcakes that all the family will enjoy. Serve with lemon mayonnaise and a leaf salad, or with steamed green beans and some quick-fried, halved tomatoes. Delicious!
If you have time, leave the fishcakes to chill in the fridge for 30 minutes before cooking, as this will make them easier to handle.
*Add chopped green chilli, grated lime zest, garlic and chopped fresh coriander. *Or, add grated lemon zest, chopped parsley and capers.
*For tuna, use a can of pink salmon. *For parsley, use 2 tbsp green pesto. *Omit the herbs and use a can of sweetcorn with added red and green peppers.
*The next time you make mashed potatoes, cook extra and keep some for these fishcakes. You will need 550g cold mashed potatoes (without lots of milk or cream, or the mixture will be too soft). *The fishcakes can be made up to 24 hours before cooking. Put them on baking parchment (to prevent them from sticking) on a board or plate, then cover and keep in the fridge until ready to cook.
Used different ingredients. try adding fresh chopped parsley (2 tbsp), half a red onion and half a red pepper (finely chopped) along with the 100g tin sweetcorn, 1 tin tuna (185g), 1 tbsp plain flour (to help rise when baking), 350g potatoes, 50g breadcrumbs & a little oil to grease the baking tray. i made the mistake of adding too many potatoes the first time i made fishcakes, so have learnt from my mistakes as they fell apart, but still tasted lovely!! do make these fishcakes... i love them! also each fishcake only contains: 2g fat & 293 calories! happy cooking!! - 06 Feb 2009
- Rated on - 15 Jan 2017
- 09 Nov 2010