• 1 tin tuna, drained
• ½ tin red kidney beans, drained
• 1 cup mashed potato
• ½ cup panko crumbs
• 2 eggs
• 2 tablespoons chopped chives
• 1 tablespoon chopped parsley
• lemon and herb seasoning
• extra panko crumbs

Mash up the beans and mix in tuna, mashed potato, panko crumbs, eggs, chives, parsley, and the seasoning.
Using an ice cream scoop, shape balls, put them into the extra panko crumbs, and press slightly flatter to form a fish cake.
Coat all sides in crumbs and put onto a plate.
When all the fish cakes are shaped, cover the plate with cling wrap and put them in the fridge for at least 30 minutes to firm up before frying.
Heat oil in a pan and shallow fry for a few minutes on each side until golden brown and crispy. Serve with tartar sauce.
I got 12 fish cakes from the above quantities.

Tip:
This would make great mini fish burger patties for young kids or party platters.

Photo and recipe:  Elsabie Templeton