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Store Cupboard Spiced Fish Cakes

Name: Store Cupboard Spiced Fish Cakes
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 5 White floury potatoes; 1 Oil; 3 tin Tuna chunks; 2 Red onions; 1 bunch Coriander; 2 tbsp Coriander powder; 1 tbsp Cumin powder; 2 Mild green chili; 1 Egg; 2 tsp Salt; 1 Lemon juice; 1 handful Fine french beans; 1 plate Fine golden breadcrumbs; 1 cup Bombay mix; 2 cup Greek yoghurt; 1/4 Lemon juice; 1 tsp Chat masala; 1 pinch Salt; 1 handful Coriander

Cook

30m

Store Cupboard Spiced Fish Cakes

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

To make the fishcakes, mix all the ingredients together apart from the breadcrumbs. Take a golf ball size and form it into a flat patty, then place in the breadcrumbs on both sides until coated.

For

8

M

I

5

White floury potatoes, large, boiled and mashed, loosened with a splash of milk and a knob of butter

1

Oil, for shallow frying

3

tin

Tuna chunks, in oil or brine, drained, so the mix should be slightly more potato than tuna