Gino has created a delicious and simple fish cake recipe using tinned tuna
Ingredients
- 250 g8¾ oz floury potatoes, peeled and cut into quarters
- 8 fillets of tinned anchovies in oil, drained and finely chopped
- 2 slices of white bread, crust off, soaked in water and squeezed
- 1 egg
- 2x 200 g7 oz tinned tuna chunks in water, drained
- 1 clove of garlic, peeled and finely chopped
- 4 tbsp flat leaf parsley, chopped
- Zest of 1 unwaxed lemon
- 150 g5¼ oz fine breadcrumbs, toasted
- Salt and ground black pepper
Method: How to make Tuna fish cakes
1
Boil the potatoes in a large pan of salted water until soft. Drain, mash and tip into a large bowl. Leave to cool
2
Add in the bread, anchovies, egg, lemon zest, tuna, garlic, parsley, salt and pepper. Mix all together until evenly combined.
3
Preheat the oven to 180°C/Gas 4.
4
Use your hands to make four balls, more or less the size of a tennis balls.
5
Gently flat the bottom and top of the balls and coat in the toasted breadcrumbs.
6
Place the tuna cakes on a tray lined with baking paper and bake in the oven for 20 minutes or until golden brown.
7
Serve hot or at room temperature.
