Post by julian1964 on Oct 27, 2005 5:47:26 GMT -6
Tuna Fishcakes
Ingredients
675g potatoes
2 x 200g tins tuna
50g sweetcorn, thawed if frozen
25g cheddar cheese, grated
3 spring onions, finely chopped
1 tblsp worcestershire sauce
2 tblsp plain flour
a little oil
salt & pepper
Peel and chop the potatoes. Boil for 15 minutes or until tender. Drain and mash.
Season the potatoes to taste then add the grated cheese, mixing until the cheese has melted.
Drain the tuna and flake, stir into the mash with the sweetcorn and spring onions.
Add the worcestershire sauce and mix throughly.
Shape into four large or eight small fishcakes and dust with the flour.
Chill in the fridge for at least 30 minutes.
Preheat the oven to 200°C or Gas Mark 6.
Brush the fishcakes with a little oil and place on a baking sheet.
Bake for 25 minutes or until piping hot.
Ingredients
675g potatoes
2 x 200g tins tuna
50g sweetcorn, thawed if frozen
25g cheddar cheese, grated
3 spring onions, finely chopped
1 tblsp worcestershire sauce
2 tblsp plain flour
a little oil
salt & pepper
Peel and chop the potatoes. Boil for 15 minutes or until tender. Drain and mash.
Season the potatoes to taste then add the grated cheese, mixing until the cheese has melted.
Drain the tuna and flake, stir into the mash with the sweetcorn and spring onions.
Add the worcestershire sauce and mix throughly.
Shape into four large or eight small fishcakes and dust with the flour.
Chill in the fridge for at least 30 minutes.
Preheat the oven to 200°C or Gas Mark 6.
Brush the fishcakes with a little oil and place on a baking sheet.
Bake for 25 minutes or until piping hot.