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How To Make Quick Baked Fishcakes

If you haven’t got leftover mashed potatoes use instant mash instead. (The fishcakes can also be kept in the fridge after cooking and reheated in the microwave.)

You will need	Units:
1 Tin Of Tuna (Any Size) 1 Tin Of Sweetcorn (Any Size) 2 Eggs, Beaten Leftover Mash (roughly 1lb/500g potatoes) OR 1 Packet Of Instant (Made up according to the instructions on the packet) Salt & Pepper	Serves: 4

Step 1:
Grease a large oven tray and preheat the oven to Gas Mark 6 (220°C)

Step 2:
Put leftover mash in a large bowl or make up the instant mash according to the instructions on the packet.
Step 3:
Drain the tins of tuna and sweetcorn and mix up in the bowl with the potatoes and beaten egg. Season.
Step 4:
Put big spoonfuls of the fish cake mixture on the oven tray and shape roughly into rounds with a fork.
Step 5:
Bake in the oven for about 20 minutes until the outside is firm and golden.

Like The Article? Buy The Book!

This article originally came from the book 'Fish Pies and French Fries, Vegetables, Meat & Something Sweet' at How To Books.

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GillHolcombe

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