Tuna Fishcakes

Store-Cupboard Tuna Fishcakes

Ingredients

3 large Maris Piper potatoes

1 tin of tuna in sunflower oil

Chives

Tablespoon of paprika

Salt and pepper to season

Semolina

Chopped Chives

Method

Peel the potatoes and boil until cooked- then mash them with a potato masher.

Add the tuna with the sunflower oil to the potato mixture.

Chop the chives and add these too.

Season with the paprika, salt and pepper and mix all the ingredients together.

Make the mixture into burger shapes and coat either side with semolina.

Heat your frying pan, then fry your fishcakes in a little oil for about 5 minutes each side or until browned.

Serve and enjoy.

Tuna and chives
paprika
Semolina
Coated in semolina
Fry in a pan
Served with boiled eggs and salad

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