loves these fish cakes!
3 large potatoes
- 1 oz butter
- 1 egg
a dash of milk
200g can tuna chunks in brine,
75g fresh breadcrumbs
oil for shallow frying
For the garnish:
a few sprigs of parsley
1/2 cucumber peeled, cut in half length ways and very finely
4 slices of lemon
4 thin slices of tomato
potatoes and cut them into small pieces. Put them in a saucepan
and cover them with water. Ask a grown up to boil the potatoes for
15 minutes. Then get them to drain the potatoes and return them to
Add butter, milk and egg. Put a dish towel between you and the
saucepan. Mash the potatoes until they are smooth with no lumps.
Spoon the mashed potato into a mixing bowl. Mix in tuna,
breadcrumbs and pepper. Place in fridge for 30 minutes. Divide the
mixture into equal portions and mould them into fish shapes.
Ask a grown up to shallow fry the fish cakes in hot oil for 5
minutes on each side. Drain the fish cakes on absorbent paper.
To garnish your swimming fish, put a pea in the position of an eye
and a slice of tomato for the mouth. Use fresh parsley for air
bubbles and a lemon slice for the sun. Arrange the cucumber slices
in rows to look like the sea.