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Ingredients:
- 600 g potatoes, cut into chunks
- 25 g butter
- 1 tablespoon horseradish from a jar
- 2 tablespoons chopped fresh parsley
- 3 spring onions, chopped
- 125 g can IGA Signature Corn Kernels, drained
- 185 g can IGA Signature Chunk Tuna, drained
- salt and freshly ground black pepper
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- lemon mayonnaise and lemon wedges, to serve
Method:
Make mashed potatoes: Cook potatoes in a saucepan of boiling water 10–15 minutes or until tender. Drain thoroughly, return to the pan with the butter and mash until very smooth.Add flavourings: Add horseradish, parsley, spring onions and corn to the hot mashed potato and stir thoroughly, then add tuna and season to taste. Allow mixture to cool slightly.
Make fishcakes: Shape mixture into eight thick flat cakes, each measuring about 7 cm in diameter. Dust them on both sides with flour.
Cook fishcakes: Heat oil in a large frying pan, preferably non-stick. Add fishcakes and cook over medium heat 3–4 minutes on each side or until well browned, turning them carefully with a spatula. If you don’t have a large enough pan, cook them in two batches, keeping the first batch warm while you cook the second. Serve hot with lemon mayonnaise and lemon wedges.
Serving Information:
Each serving provides:- 1462 kJ
- 15 g protein
- 18 g fat of which 5 g saturates
- 31 g carbohydrate
Additions:
- Add chopped green chilli, grated lime zest, garlic and chopped fresh coriander
- Or add grated lemon zest, chopped parsley and capers
Swaps:
- For tuna, use a can of IGA Signature Pink Salmon
- Omit the herbs and use a can of corn with added red and green capsicums
- Instead of parsley, use 2 tablespoons green pesto
Cooking Tips:
- If you have time, leave the fishcakes to chill in the fridge for 30 minutes before cooking, as this will make them easier to handle
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