These fishcakes are lighter than the usual breaded variety and the smooth mash interior is completely addictive. Tuna is a fantastic source of Omega-3 and a gentle introduction to the world of fish which makes these ideal for kids. The soft texture also means that they are perfect for podgy little hands to pick up and feed themselves. If your kids aren't that into fish yet then try these patties in a toasted burger bun with tomato sauce.
140g tinned tuna, drained weight
250g potato, peeled and cut into large cubes
2 tbsp mayonaise
4 tbsp frozen peas, defrosted
3 spring onions, roughly sliced
1 egg, beaten
5 tbsp plain flour
Sunflower oil for frying
Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil and then reduce to a simmer for 15 minutes or until tender. Drain into a sieve and allow to steam dry for 10 minutes over the empty saucepan.
Meanwhile, place the tuna, peas, spring onion and egg in a food processor and blitz down until a rough purée. Set aside.
Pass the potato through the sieve into the bowl with the tuna mixture. Add the mayonnaise and mix to combine everything and then place in the fridge for 30 minutes to firm up or overnight.
When ready to make your fishcakes, put the flour on a large plate and using a tablespoon make large patties of the tuna mixture and lightly coat with flour. Place the lightly coated patties on a clean plate and continue until all the fishcakes have been made.
Fill a small saucepan with sunflower oil- you need it to be about 3-cm up the side of the pan. Heat the oil- it is ready when a piece of bread lightly sizzles once lowered in on a slotted spoon. Cook the patties in batches of 3 for 2-3 minutes and remove with a slotted spoon onto kitchen towel to suck up excess oil and sprinkle over sea salt if using. [Note: do not cook for less than 2 minutes or in hotter oil as you need this length of time to get the crispy exterior.]