These lovely fish cakes were made after a telephone call with my mum. She’s a brilliant home cook and she was telling me how she made these using mainly store cupboard ingredients rather than take an unnecessary trip to the shops. They are a perfect way to use up leftover baked potatoes. In fact next time you cook jacket potatoes, throw in a few extra so you can make these delicate and delicious fish cakes the next day. I used tinned tuna, but tinned salmon, or indeed any leftover fish would work beautifully.
Head over to my Instagram account to see the how - to video...
2 baked potatoes (cooked)
1 tin tuna - drained & flaked
4-5 spring onions - finely sliced
1 tablespoons chopped fresh herbs - parsley, dill, or coriander
Salt & pepper
1 clove garlic - crushed
2 tablespoons mayonnaise
1 tablespoons capers - drained and chopped
1- 2 teaspoons chopped herbs
Bake the potatoes for 1 hour at 200 degrees. Allow to cool and scoop out the flesh.
Mix all of the fish cake ingredients together in a bowl and season generously. Use your hands to create little patties. You should be able to make 6-8. Leave to chill in the fridge until you need them.
Pan fry on a medium heat until golden on both sides and warmed through.
Mix the tartare ingredients together and serve with salad.