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Recipe from 'Simply Jamie' Cookbook
Tin Raid Fishcakes
Grab some tins, have a good scrunch up & within minutes you'll be ready to fry off an epic bite
Serves:
Total time: 20 min
Ingredients
- 100g bread
- 1 x 567g tin of peeled new potatoes
- 30g Cheddar cheese
- 1 lemon
- 1 large egg
- 1 heaped teaspoon
- English mustard
- 1 x 400g tin of tuna in spring water
- 1 x 200g tin of sweetcorn
- plain flour, for dusting
Method
- Hold the bread under cold running water until completely sodden, then squeeze as hard as you can to remove excess water.
- Tear the bread into a large bowl, drain and add the potatoes, scrunching as you go, then coarsely grate in the cheese, finely grate in the lemon zest, add the egg and mustard, season with sea salt and black pepper and mix well.
- Drain the tuna and sweetcorn and fold through the mix, then divide into 8 equal-sized balls, dust liberally with flour, and shape into patties (you can make some smaller ones for younger kids, if you like).
- Put a large non-stick frying pan on a medium heat and, once hot. add a thin layer of olive oil. In batches, fry the fishcakes for 7 minutes, or until golden and crispy, turning halfway, then drain on kitchen paper.
- Serve with a big seasonal salad and lemon wedges, for squeezing over.
Nutritional Value
Energy
383kcal
Fat
12.9g
Saturated Fat
3.4g
Protein
26.9g
Carbs
40.1g
Sugars
2.4g
Salt
1.8g
Fibre
2.1g
Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Photography: © David Loftus, 2024.
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