Easy tuna fishcakes
These tuna fishcakes make a delicious lunch or snack and are so easy to make, my 4 year old loved helping me with them! They are also a great way of using up any leftover mashed potato you might have from the night before. Even just a couple of large spoonfuls would be enough to make a couple of fishcakes, so I make a point of saving and leftovers in a tupperware for use the next day.
The worst that can happen is you don’t get round to using it within a couple of days, but if it was destined for the bin in the first place then you really haven’t missed out on anything! Cooking with leftovers is a great way of saving money on your supermarket spend and reducing food waste – a definite win / win!
(Makes between 4-8 fishcakes depending on size and quantities)
1 Tsp olive oil for frying
1 can tuna, drained
1 small can sweetcorn, drained
Leftover mashed potato – approx. 100g or more.
1 tsp Mayonnaise
1 finely chopped spring onion – optional
- In a non stick frying pan, gently heat the oil on a medium heat.
- Combine all the remaining ingredients in a bowl and mix well.
- Using approx. 1-2 tbsp a time, shape into patties.
- Brown the fishcakes in batches in the pan, turning regularly. Transfer to a plate with kitchen roll after frying.
- Serve with salad or vegetables of your choice. A delicious lunch or snack!
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