When Princes sent me through a hamper of tinned fish to get creative with, I knew I wanted to make fishcakes of some description. In the end, I just threw together a whole lot of ingredients that the Madhouse kids love and it worked - they couldn't get enough of them !
Tuna & Veg Fishcakes
2 tins of tuna in brine, drained
1 large leek
75g grated cheese
1 tin sweetcorn, drained
garlic salt, lime pepper
3tbsp sweet chilli sauce (plus extra for dipping)
Chop and gently fry the leek and mushrooms in a little olive oil. Drain excess oil/liquid and reserve.
Prepare the mash in a large bowl. (Good quality instant mash can be used or this is a great way of using up leftover mash.) Mix in the mushrooms and leeks.
Add the sweet chilli sauce and seasoning to taste.
Mix in the tuna, sweetcorn and cheese. Put in the fridge for an hour.
Remove a spoonful of the mixture and roll it in a dish of breadcrumbs. (Depending on the texture, you may need to dip it in egg first for the breadcrumbs to stick.)
Heat some olive oil in a pan and gently fry the fishcakes on each side for a couple of minutes.
These can be eaten hot or cold (for picnics, they're great with extra sweet chilli sauce for dipping) and go with anything from rice and salad to beans and hash browns (if you're not watching your carbs as that's a double helping of potatoes !).
Disclosure : Princes sent me a hamper of ingredients in order to take part in the blogger challenge.
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