Fishcakes are so much cheaper to make your own instead of purchasing.
Few months ago I decided to make fishcakes with sweet potato for the first time and I won’t be going back to normal.
Check out the simple recipe below.
Makes: 6 cakes/ 3 servings Time: 25 mins
- 2 sweet potatoes
- 1 tin tuna
- 1 onion
- Salt and pepper, to season
2. While the potatoes are cooking, peel and chop up an onion into small chunks. Drain tin of tuna and keep for later.
3. When the potatoes are soft, drain and mash in pan along with little milk and butter.
5. Fry in a pan or on a grill and serve with whatever sides you wish.
Fishcakes can be kept in fridge covered for 2 days or frozen. Defrost at room temperature and fry or cook in the oven.
Salmon flakes are also great in fish cakes.