WHAT DO I NEED?
Serves 2350g (12oz) potatoes, peeled and cubed1tbsp mayonnaise125g (4oz) can of tuna in oil, drained1tbsp chopped fresh parsley1 small onion, finely chopped1 egg, beaten8tbsp breadcrumbs2tbsp flourvegetable oil for fryingseasoningWHAT SHOULD I DO?Cook the potatoes in plenty of boiling salted water for 10-15 minutes until tender. Drain them well, return to the pan and mash together with the mayonnaise.
Flake the tuna fish and add to the mash with the parsley, chopped onion and season to taste. Mix well together.
With floured hands, shape the mixture into four large, flat, even-sized cakes. Dust lightly with flour, then dip into the beaten egg and then add the breadcrumbs.
Heat a little oil in a frying pan and gently cook the fish cakes for about five minutes on each side until crisp and golden. Remove from the pan with a fish slice and drain on kitchen paper.
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