Simple Fish Cakes
Very easy using store cupboard ingredients or just from raiding the fridge!
450g cooked potato
2 tbsp mayonnaise
2 x 185g cans tuna, drained
198g can sweetcorn, drained
Small bunch of chopped herbs* I used, fresh parsley, dill and coriander * or don’t be afraid of mixing it up a bit and just using what fresh herbs you have available
2 eggs , beaten
50g flour
Sunflower oil , for frying
Salad and your favourite Black Mountains Preserves – we used our sweet and spicy Sweet Chilli Jamalade perfect accompaniment for fish
Season and mash the potato. Mix in the mayo, tuna, sweetcorn and herbs. Shape into 4 cakes and chill until cold and firm.
Dip each cake into the flour, then egg, then flour. Chill for 15 mins.
Heat a little of the oil or use oil spray in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches – keep warm in a low oven.
Serve with salad leaves, garnish, and Black Mountains Preserves Sweet Chilli Jamalade.