If you haven’t got leftover mashed potatoes use instant mash
instead. (The fishcakes can also be kept in the fridge after cooking
and reheated in the microwave.)
Makes about 8
1 tin of tuna, any size
1 tin of sweetcorn, any size
2 eggs, beaten
Leftover mash (roughly 1 lb/500 g potatoes)
or
1 packet of instant (made up according to the instructions on the
packet)
Salt & pepper
Method
1. Grease a large oven tray and preheat the oven to Gas Mark 6
(220ºC)
2. Put leftover mash in a large bowl or make up the instant mash
according to the instructions on the packet.
3. Drain the tins of tuna and sweetcorn and mix up in the bowl
with the potatoes and beaten egg. Season.
4. Put big spoonfuls of the fish cake mixture on the oven tray and
shape roughly into rounds with a fork.
5. Bake in the oven for about 20 minutes until the outside is firm
and golden.
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