FABULOUSLY FRUGAL FISHCAKES,Child-Friendly Easy-Peasy

Ideal for frugal January: tasty, easily digested, filling & healthy

January Fishcakes (1/2 recipe)
'Crispy, very tasty, delightful' Taster

These fishcakes were inspired by an award-winning fish restaurant at St Pancras Station (where the blogger made dozens every week) and M&S's deliciously more-ish fish & potato offerings.

They are easy and fun for kids to make.  They're frugal, whether you use tinned tuna as here, or opt for defrosted cooked white fish.  They don't require any non-standard ingredients.  And though they contain carbs, the GI count of white potatoes is lowered by the presence of fish.

The secret to making great fishcakes is to never add milk to the potato.  Just season and flavour the potato until it's delicious, and only then add the fish. 

Cost: £2.20
Makes: 10 60 gm/2.2 oz fishcakes

Ingred:

   400 gm/ 14 oz cooked potatoes (pref baked and scraped from their skins)
   1-2 tbsp ketchup (spicy is good)
   1 tbsp Dijon mustard
   zest of a large lemon or two limes
   salt & pepper
   worcestershire sauce (opt)
   1 x 160g tuna in water, drained

  flour for dipping
  2 beaten eggs
  6 oz bread or panko crumbs

  1-2 tbsp olive oil

Method:

1. Break up potato with a potato basher or ricer
2. Add tomato sauce, mustard, zest, s&p, Worcestershire sauce; mix well; check taste - the mix should taste great 
3. When you are satisfied with the flavour of the potato, add tuna & mix well
4. Scoop out 1/4 cup/60 gm/2.2 oz of the mix.  Form into a nice ball and flatten top and bottom, keeping the edges tidy.
5. Continue until all the mix is used up
6. Set out three flat bowls or plates; on the first spread out flour, the second: beaten egg and the third bread or panko crumbs
7. Heat a large frying pan over med-high heat.
8. Dip the fishcakes into the flour on both sides; shake to remove excess.
9. Dip into the egg on both sides
10. Dip into the breadcrumbs, coating both sides.
11. Generously spray the frying pan with olive oil.
12. Shallow-fry the fishcakes about 3 mins on each side or until golden
13. Serve with sliced cucumber & tomatoes, yoghurt-mayo, slices of lemon or lime, and home-made low-sugar ketchup.

                               More fish on Nav Bar: Recipes I

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 This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission