Recipes
Easy peasy fish cakes
Instant mash is a useful store cupboard ingredient and perfect for these speedy fish cakes. To make with fresh potatoes, boil 500g peeled potatoes, drain and mash without milk or butter.
Instant mash is a useful store cupboard ingredient and perfect for these speedy fish cakes. To make with fresh potatoes, boil 500g peeled potatoes, drain and mash without milk or butter.
(10 votes)
Cook: 1 Hour 15 Mins
Serves: 6
Price: 90p per serving
Nutritional Information
Each 167g serving contains
Energy
878kj
210kcal
878kj
210kcal
10%
Fat
6.5g
6.5g
Med
9%
9%
Saturates
3g
3g
Med
15%
15%
Sugars
1.1g
1.1g
Low
1%
1%
Salt
0.8g
0.8g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
526kj/126kcal
Typical energy values per 100g:
526kj/126kcal
Ingredients
88g pack Smash Instant Mash Potato
2 x 185g cans Asda Tuna Chunks in Spring Water
1 tbsp chopped fresh chives
Pinch of cayenne
1 large egg, beaten
25g melted butter
40g Asda Cornflakes
50g fresh breadcrumbs
Filippo Berio Spray Oil
Asparagus, to serve
Peas, to serve
Sweetcorn, to serve
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Make up the instant mashed potato with 400ml boiling water, so that it's slightly stiffer than usual.
2
Drain the tuna in a colander and press lightly to get rid of any excess water. Add the tuna to the mashed potato with the chives and cayenne. Mix well and leave to cool.
3
Make into fish shapes using your hands and carefully put on the baking tray. Lightly beat the egg with the melted butter and brush over the top and sides of the fishes.
4
Crush the cornflakes in a freezer bag and mix with the breadcrumbs. Pat onto the top and sides of the fish cakes.
5
Spray each fish cake with a squirt of olive oil and cook for 10-15 minutes.
6
Add peas for eyes, and serve with asparagus, peas and sweetcorn.