Storecupboard fishcakes


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    • 2 large potatoes (about 550g/1lb 4oz), cut into small chunks
    • 2 x 120g cans of tuna in spring water, drained
    • 1 lemon , ½ juiced, ½ cut into wedges
    • ½ small pack chives, snipped
    • 1 egg , beaten
    • 4 spring onions , chopped
    • 4 tbsp gluten-free mayonnaise
    • 2 tbsp gluten-free flour , for dusting
    • 2 tbsp olive oil
    • mixed leaves, to serve


    Step 1

    Put the potatoes in a saucepan, cover in cold, salted water and bring to the boil. Once boiling reduce to a simmer and cook for about 8 mins until tender. Drain and leave to steam-dry for 2 mins.

    Step 2

    Mash the potatoes in a large bowl. Add the tuna and combine, breaking it up with a fork, then add the lemon juice and chives. Season well, add the egg and use your hands to bring everything together. Divide the mixture into 6 and shape into fishcakes. Chill for 10 mins to firm up.

    Step 3

    Meanwhile, mix the spring onions with the mayonnaise and chill until ready to serve. To cook the fishcakes, heat half the oil in a large non-stick pan and lightly dust the fishcakes with flour. Cook half for 3-4 mins each side until golden and warmed through, then repeat with the rest of the fishcakes.

    Step 4

    Serve with the mayonnaise, a lemon wedge and some mixed leaves.

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