One of my pantry staples, I always have tuna and potatoes in the cupboard and these are the ultimate comfort food!
I use gluten free breadcrumbs that I make myself from fresh gluten free bread.
I like a lot of dill in my fishcakes, if you aren’t a fan reduce or omit it.
I serve these with some blackened sweetcorn and avocado mash.
900g potatoes, peeled and quartered
3 tablespoons whole egg mayonnaise
425g tin tuna, drained
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
salt and pepper
200g fresh breadcrumbs
Pop the potatoes in a salted pan of water and bring to the boil, simmer until cooked, drain and mash with the milk.
Preheat the oven to 180 degrees Centigrade. Line two baking sheets with baking parchment.
Once the potatoes have cooled enough to handle, add the mayonnaise, tuna, parsley and dill. Season well with salt and pepper.
Divide the mixture into 10 portions.
Spread the breadcrumbs on a flat plate.
Take a portion of the potato mixture and form into a pattie.
Gently roll in the breadcrumbs and place on a baking sheet.
Repeat until all of the potato mixture has been used up.
Place the fishcakes into the preheated oven and bake for 30mins until golden and crispy.