Thursday, 5 June 2014

S/w style tuna fishcakes with a twist! Be warned they r delish!

Makes 8 small/ 4 big

3x 110g potatoes boiled (or there abouts)
2 tins tuna
2 Spring onions chopped finely
Chopped jalapenos ( to taste, i used pickled)
Salt and pepper
1tsp mixed spice
1 tsp ginger
2tbsp natural fat free yogurt
1 egg yolk
1 level tbsp plain flour (for dusting before frying)

Boil potatoes if not already boiled and let stand for 4 mins to dry out a bit before mashing.

Mix in rest of ingredients except flour and make into 8 small or 4 big cakes.

Dust them with flour before frying in pan 3-5 mins a side or more if you like them really brown!


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