Potato Patty Fishcakes

 

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.