1 1/2 c Cooked mash potatoes
1 cn (7 oz) tuna fish in soya
-oil, drained(I used the
-kind packed in water)
3/4 c Canned or frozen sweet corn
2 tb Chopped fresh parsley
1 c Fresh white or brown
-breadcrumbs
Salt and black pepper
Lemon wedges, to serve
1. Place the mashed potato in a bowl and stir in the tuna fish, sweet corn
and chopped parsley.
2. Season to taste with salt and pepper, then shape into eight patty shapes
with your hands.
3. Spread out the breadcrumbs in a plate then press the fish cakes into the
breadcrumbs to coat lightly. Then place on a baking sheet.
4. Cook the fish cakes under a moderately hot grill until crisp and golden
brown, turning once. Serve hot with lemon wedges and fresh vegetables.
COOK’S TIP: For simple storecupboard variations which are just as nutrious,
try using canned sardines, red or pink salmon, or smoked mackerel in place
of the tuna.
This recipe is from The Low Fat, Low Cholesterol Cookbook
Yields
4 Servings
