This is one of my children’s favourite meals, so it is something I make fairly often. Yesterday, I posted a recipe for loaded potato skins and I wrote a note that you shouldn’t waste the insides of the potatoes as you can use them for many other dishes. I used mine to create the fishcakes that are photographed here. However, I have written the recipe in the way I make the fishcakes when I do not have leftover potato flesh making mashed potatoes from scratch. If you are using leftovers, then simply skip that part of the recipe and move straight on to the stage where you are combining the potatoes with the other ingredients. These fishcakes are good for those on a budget and really simple to make. However, it can get a little messy assembling them, but this is why my kids love cooking these with me. You can serve them one fishcake each for a starter or two for a main course. Here is an easy recipe for tuna fishcakes with lightly spiced mayonnaise. This makes enough for eight fishcakes.
Ingredients for Tuna Fishcakes
- 6 large white potatoes
- 2 tins of tuna
- 1 200g tin sweetcorn
- 2 eggs
- 5 tbsp plain flour
- Salt and freshly ground black pepper
Ingredients for Lightly Spiced Mayonnaise
- 8 heaped tbsp mayonnaise
- 1/2 tsp chilli powder
- 1/2 tsp smoked paprika
How to Make Tuna Fishcakes and Lightly Spiced Mayonnaise
- Peel the potatoes and quarter them.
- Add to a pan of salted boiling water and cook for 15-20 minutes or until soft.
- Drain the potatoes and return to the pan but not over the heat.
- Mash the potatoes with either a masher or a fork.
- Put the mashed potatoes in a mixing bowl and leave to cool for ten minutes.
- Drain the tins of tuna and sweetcorn thoroughly.
- Add both the tuna and the sweetcorn to the potato.
- Using a fork, work the potato, tuna, and sweetcorn together.
- Beat one of the eggs in a cup or bowl and then add to the tuna and potato mix.
- Stir the beaten the mixture as this will help to bind the ingredients together.
- Season with salt and freshly ground black pepper and stir through again.
- Divide the mixture into eight balls and press into patties on your work surface.
- Put them on a baking tray and transfer to the refrigerator for ten minutes. This will prevent them from falling apart when you are adding the coating.
- While the fishcakes are in the refrigerator, preheat the oven to 180C/ gas mark 4.
- Beat the second egg in a small bowl.
- Add the flour to a side plate and season with black pepper.
- Crush the packets of ready salted crisps and then put half of them onto a side plate.
- Remove your fishcakes from the refrigerator.
- One at a time, dip them on both sides in the seasoned flour first, then into the beaten egg, and finally pat them onto the crushed crisps.
- As each one is coated, put it back on the baking tray.
- Repeat this until all the fishcakes are coated. When you have run out of crisps, simply add the other two bags fo crushed crisps to the plate. If you have crisps leftover in the bowl, pat the crumbs into the top of the fishcakes.
- Put the baking tray in the oven and cook for 10-15 minutes, or until the top of the fishcakes are turning golden.
- Remove from the oven and turn the fishcakes over using a flatfish lift.
- Return to the oven for a further ten minutes, or until the fishcakes are golden and crunchy on both sides.
- While the fishcakes are cooking, spoon the mayonnaise into a bowl.
- Add the chilli powder and smoked paprika. Stir in well.
- Serve the fishcakes with a side salad and a generous dollop of lightly spiced mayonnaise.