Tuna Fishcakes

Tuna fishcakes made with potato, chilli and thyme. Hearty and delicious

📝 Ingredients

• 1x canned solid tuna
• 1/2 cup mashed potato (about 1 medium potato)
• 2 tspn butter
• 3 tbsp light olive oil or vegetable oil
• 1 small onion (diced)
• 2-3 green chillies (finely chopped)
• 1 clove garlic (minced)
• 1 tspn fresh thyme leaves
• 2 tbsp cake wheat flour
• 1 egg (beaten)
• 1/2 cup panko bread crumbs
• salt
• pepper

👨‍🍳 Instructions

1. 1Peel the potato, cut into cubes and boil until soft. Mash with 2 teaspoons butter and set aside
2. 2Heat 1 tablespoon oil and add the onion. Fry until translucent. Add the garlic, thyme and chili and fry for a minute
3. 3Allow the onion mixture to cool a little
4. 4Open the can of tuna and drain the liquid, crumble with a fork
5. 5Place the mashed potato and onion mixture in a bowl and mix well. Add the tuna and season with salt and pepper
6. 6Divide the mixture into 6 equal sized portions or larger if you prefer. Roll them into balls and flatten them on your palm
7. 7Dip the tuna fishcakes in some flour, then the egg and roll them in the breadcrumbs
8. 8You can refrigerate them for 30 minutes or fry them immediately
9. 9Heat 2 tablespoon oil in a pan, on medium heat, and fry the fishcakes until golden brown. About 2 minutes on each side
10. 10You can also fry them for a minute and them finish cooking them in the oven for 10 minutes at 180 degrees Celsius