You’ll love these fabulous fish cakes.
Makes: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
What You’ll Need:
- 400g ready-made mashed potato
- 160g can tuna in spring water/drained
- 3 spring onions, finely chopped
- 50g canned or frozen sweetcorn
- 4 x 20g chunks Red Leicester or Cheddar cheese
- 1 egg
- 125g dried breadcrumbs
- ½ ciabatta loaf, sliced horizontally
- 1 tablespoon olive oil
- Freshly ground black pepper
- Mixed salad leaves, to serve
What To Do:
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Mix together the mashed potato, tuna, spring onions and sweetcorn. Season with freshly ground black pepper, then form into 4 fish cakes.
- Press the chunks of cheese into the middle of the fish cakes and re-form them, making sure that the potato mixture covers the cheese.
- Beat the egg in a shallow bowl with 2 tbsp cold water. Put the breadcrumbs onto a large plate. Dip the fish cakes into the egg, then coat them in the breadcrumbs. Place on a baking sheet and bake for 20-25 minutes, until golden.
- Meanwhile, preheat a char-grill pan or the grill. Cut each piece of ciabatta in half to give 4 pieces in total. Brush a little olive oil over the cut sides, then char-grill or grill until lightly browned. Serve each piece topped with mixed salad leaves and a fish cake.