Tuna fishcakes

Ingredients

• 10 oz (300 g) canned tuna fish in brine, drained well
• 1 tablespoon chopped parsley or chives
• 2 tablespoons vegetable oil if shallow frying
• 1 lb cooked potato mashed
• 3 tablespoons skimmed milk
• 1 egg
• 6 tablespoons dried breadcrumbs
• Salt and ground black pepper

Method

Mix the tuna with the mashed potato, parsley, chives and milk.   Season with salt and pepper and shape into 8 round fish cakes.  

Beat the egg with 2 tablespoons of water in a shallow bowl.   Place the breadcrumbs in a separate dish and dip the fish cakes in the beaten egg and then coat in the breadcrumbs.  

Fry in a little vegetable oil or place on a non-stick baking sheet and bake for 20 minutes until golden brown. 

Serve with salad and seasonal vegetables.