TUNA FISH CAKES
- 3 tins tuna
- 2 tins pink salmon (or fish of your choice)
- 6 potatoes
- 2 onions, finely chopped
- 2 cloves garlic
- seasoning to taste, salt pepper, chicken spice
- chopped parsley
- chopped chilli, optional
- egg and bread crumbs, to dip in
Boil the potatoes in water, add salt and cool off.
Mash with butter and add the rest of the ingredients.
Shape fish cakes.
Dip in egg and bread crumbs and fry in olive oil over medium heat.
Recipe and photo: Jennifer Weir
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