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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have frozen these before and they came out good. I have subbed pot for mash and it's ok too. Ingredients:
675 g potatoes |
2 (185 g) cans tuna |
50 g sweetcorn |
50 g cheddar cheese, grated |
3 spring onions, finely chopped |
2 tablespoons plain flour |
1 tablespoon worcestershire sauce |
salt and pepper |
cooking spray |
Directions:
1. Peel and chop the potatoes. Boil for 15 minutes or until tender; drain and mash.
2. Salt and pepper the spuds add cheese and mix.
3. Drain tuna and flake. Stir in to mash. Add sweetcorn and spring onions and Worcestershire; mix well.
4. Shape into four large or eight small fishcakes and dust with flour.
5. Chill in fridge for 30 minutes.
6. Preheat oven 200c.
7. Spray baking sheet and fishcakes.
8. Bake 30-35 minutes. I like mine crispy, so check after 25 minutes.
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