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Katie loves these fish cakes!

3 large potatoes
1 oz butter
1 egg

a dash of milk

200g can tuna chunks in brine, drained

75g fresh breadcrumbs


oil for shallow frying

For the garnish:
4 peas

a few sprigs of parsley
1/2 cucumber peeled, cut in half length ways and very finely sliced
4 slices of lemon

4 thin slices of tomato

Peel the 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 the saucepan.
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.