Tuna Fishcakes
Fishcake recipes are always handy, featuring ingredients from the pantry. In Malta, similar patties are also made with corned beef. I like to serve these with plenty of lemon and a salad of iceberg lettuce. They are also nice eaten cold and can be added to a platt Malti.
Ingredients 12
600 g potatoes, peeled, halved if large, grated after cooking
2 eggs
2 tins tuna in oil, medium, drained
1 tbsp fresh mint, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp spring onions, finely chopped
salt and pepper
80 ml milk
75 g plain flour (all-purpose flour)
100 g dry breadcrumbs
neutral oil, for shallow frying
1 lemon, cut into wedges to serve
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Method 4
Bring a large saucepan of well-salted water to the boil. Add the and cook until soft (about 15 minutes). Drain, then place in a large bowl and allow to dry out and cool down until you are able to handle them. Grate the cooled potatoes into the bowl using a box grater.
Whisk 1 of the and add to the along with the , , , , and some salt and pepper. Stir to combine.
Whisk the remaining and in a bowl. Put the and onto separate plates. Shape the and mixture into balls slightly larger than golf balls and flatten into patties. Roll in flour, then the egg mixture, then breadcrumbs.
Pour a generous layer of neutral oil into a frying pan to use for shallow frying. Heat the pan, then fry the patties in a few batches until golden on each side. Drain on paper towel before serving with the wedges.
