Tuna & Broccoli Fishcakes

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Tuna (tinned, in oil)		1
Broccoli		1 floret
Potato		1
Egg yolk		1
Parmigiano reggiano (grated)		2-3 tbsp
Salt & pepper		as required
Flour		as required
Beaten egg		as required
Breadcrumbs		as required
Vegetable oil for frying		as required
Tomato sauce (optional)		as required

Method

Prep

20min

Cook

10min

Remove the stalk from the broccoli if there is any. Boil until very soft, then crush with a fork in a bowl. Boil the potato until very soft, then mash.

Add the tuna, mashed potato, egg yolk, parmigiano and salt & pepper and mix well.

Divide the mix and make your favourite shapes. Keep in the fridge for 15 minutes to set firm.

Dredge with flour, dip in beaten egg then coat with breadcrumbs.

Heat the vegetable oil 170C and deep fry the fishcakes until golden brown.

Transfer to kitchen paper to drain the excess oil before serving.

Tips & Note

●You could add finely chopped garlic to Step 2 if you like.
●Instead of the tomato sauce for dipping, you can mix it with mayonnaise to make a tasty alternative.

Category

Britain Deep Fried Hors D'Oeuvres Starters Broccoli Potato Tuna Children's Party Kids' Menu Light Bites

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