These tuna fish cakes are a great way of using up leftover mashed potatoes, get the kids to help with the cooking and they may never ask for fish fingers again. Serve with easy sweet potato fries.

In a large bowl combine all ingredients except breadcrumbs. Add enough breadcrumbs to just combine, not so much to make the mixture dry and crumbly – alongside the egg they acting as a binder. Shape ...

Tuna fishcakes are super-easy, quick and cheap. You can also make and freeze them. Serve with a crispy salad, rice or vegetables for a tasty and filling dinner. Each fishcake provides 170kcal, 10g ...

Drain and mash with the fish and pepper. Divide into four and leave to cool for ... The nutrition information given is based on tinned tuna (salmon is slightly higher in healthy fats) and includes the ...

1. Mix the tuna, potatoes, 1 beaten egg, parsley, lemon zest and seasoning. Shape into 4 large fish cakes. 2. Dip each one into the our, then into the remaining egg and coat with the panko crumbs or ...

Heat oil in a large skillet over medium heat. Place flour in a shallow bowl. Coat both sides of each patty in flour. Fry, in ...