This spicy twist on classic fishcakes is a great recipe for home cooking, date night, or even just a boujiee home made lunch or dinner. Goes fantastically with a salad of choice, or even in a burger bun
- 2 Cans of Tuna (Drained)
- 180g Potatoes (Peeled)
- 1 Slice of Bread (or Premade Breadcrumbs)
- 30g Cheddar Cheese
- 25g Light Mayo
- 1 Egg (Large)
Seasonings
- Black pepper, Dried Chilli Flakes, Dried Parsley
1. Peel and chop the potatoes and put into boil until soft. Drain and mash the potatoes until smooth.
2. Slice the bread into cubes and pop in the oven at 200 degrees until golden and crispy (about 10 minutes). Put into a blender and blend into breadcrumbs. Alternatively pop them into a sandwich bag and bash with a rolling pin.
3. Put the breadcrumbs into a bowl, and season to taste with pepper, chilli and parsley. Crack and whisk the egg in another bowl, and season too.
4. Mix the tuna, potato, Mayo, grated cheddar and seasonings together and form into 4 patties. Coat in the egg mixture and then in the breadcrumbs.
5. Airfry or bake the fishcakes at 200 degrees for 20-30 minutes, or until golden and crispy. Serve with salad and enjoy!