Ian’s Fish Cakes

Fishcakes Image 1

What you need: measuring spoons/cups, large pot, frying pan, baking tray, mixing bowl, large slotted spatula

Serves: 6

  • 8 – 10 medium yukon gold potatoes (about ½ of a 5lb bag)
  • 2 tbs parsley (1 tbs dried)
  • 2 eggs
  • 2 six oz albacore white tuna in water packets (you can substitute canned salmon if desired)
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 cup bread crumbs
  • 6 tbs canola oil

Preheat oven to 375˚F. Peel and rinse the potatoes and cut into even pieces. I like to halve or quarter mine depending upon how big they are. Fill a large pot with water and add 2 tbs of salt. Cook potatoes until fork tender – about 20 minutes. Drain the potatoes and put back into the pot. Add three 1 tbs pats of butter, ¼ cup of warmed whole milk and lots of salt and pepper Mash with a potato masher until smooth and creamy – add more butter or milk to desired consistency. Let the potatoes cool. Place 1 egg, tuna, salt and pepper in a bowl and mix. Add in the cooled potato and combine. Place breadcrumbs in a shallow bowl. With your hands form palm size balls of the potato mixture and then flatten into a cake (about 1 inch thick).  Place the oil in a large frying pan over medium high heat. Once the oil is heated, place the fish cakes in batches into the pan. Brown on both sides. Once browned place fish cakes on a baking sheet sprayed with a non-stick spray. Place fishcakes in preheated oven and bake for 30 minutes.

Tip: You can chop up cooked broccoli and add it right into the mixed cakes. It is a great way to get the kids to eat their veggies!

To Serve: Place on a plate next to steamed broccoli or alongside a simple salad.

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