This is a lovely family-friendly and frugal meal that uses nothing but store cupboard basics. I made a double batch and froze half for another day when we need something quick.
Tuna & Potato Fish Cakes
butter/milk for mash
1 can of tuna
1 small onion, chopped very fine
3tbsp grated parmesan
2tbsp tomato concentrate
some herbs ands spices : I used lime pepper, garlic granules, paprika, salt
oil for frying
Empty the tuna into a bowl. (If using tuna in brine, drain off the brine but if using tuna in oil, keep the oil in the bowl.) Add the herbs/spices, onion, parmesan and tomato concentrate.
Chop the poatoes into medium-sized pieces (I don't bother peeling them - it adds extra texture and fibre) and boil in salted water for 10-15 minutes until soft when pierced with a knife. Drain and mash with the butter and milk. You need a firm mash that isn't too runny so don't overdo the milk and butter !
Mix the tuna into the potato and leave to cool until you can work it with your hands comfortably.
Line up a work station with the bowl of tuna/potato, a dish with a beaten egg, a dish of dried breadcrumbs and a baking tray at the end.
Shape the tuna/potato mixture into patties with your hands, dip in the egg then the breadcrumbs on both sides.
Heat the oil in a pan and carefully transfer the fish cakes to the pan, turning them over halfway through the cooking time. 2-3 minutes on each side on a moderate heat should do it as it's all cooked already anyway.
I wasn't sure what to serve with these as they are already made with mash - I opted for a bag of frozen veg which worked well.