Tasty Fish Cakes
Parsley and Lemon Fishcakes
Difficulty Level: easy
Ingredients
- 1 tin of Tuna (in water is healthier)
- 1 small onion
- 2 carrots
- 5 medium sized potatoes
- 1 or 2 tsp Millk
- Parsley (I used frozen)
- salt and pepper (amount is to your preference)
- Tsp of lemon juice
- 1 or 2 tsp parsley
- 1 egg
- Serves 7 cakes
Instructions
1) Cut the potatoes and boil
2) Dice the onion and grate the carrots and fry together until the onion and the carrots are soft.
3) Once the potatoes are soft, mash and add the milk.
4) Mix the fried onion, carrot and mashed potato with the tuna
5) Add the salt and pepper, lemon juice and parsley
6) Then add a whisked egg to the mixture to bind
To serve add a side salad. Unused fish cakes can be frozen for another time.
Its a good balanced meal, using fish and different greens. I would recommend using a sauce though as the cakes can be a bit dry alone. My boyfriend loved them with seafood sauce and I used sweet chill sauce and a sour cream, but ketchup will prob do the job too! 🙂
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