Serves 4.
- 50 g chopped onions
- 1 egg, beaten
- 1 x 185 g tin of tuna
- 1 x 185 g tin of salmon
- 40 g dry bread crumbs
- 25 g chopped gherkins
- 80 g mashed potato
- olive oil
- butter
- flour, for dusting
- 1 tbsp coarse grain mustard
- 10 g fresh or dried dill
- salt and black pepper
Melt a little butter in a frying pan and sauté the onion until soft but not brown.
Flake the fish into a bowl, then add the cooked onion, gherkins, mashed potato, mustard and dill and gently mix together. Season with salt and black pepper.
Put the mixture onto a floured work surface and roll into a fat sausage shape. Cut into discs, then shape neatly.
Put the breadcrumbs on a plate. Dip both sides of each fishcake into the beaten egg, then into the breadcrumbs to coat.
Heat a little olive oil in a frying pan and cook the fishcakes on both sides until golden brown (about 2 mins on each side).
Bon appetite.