How I love those quick and easy fixes. I love any kind of fishcakes and although these Tuna Fishcakes are not the spicy, herby kind I am used to they are simply yum! The potato just makes it all the more worthwhile, because I love potatoes that much. It is a hearty, comforting kind of fishcake…the kind I could eat everyday. You have to try it to believe it. I love sharing recipes where everyday ingredients can be used. If you have leftover mashed potatoes you can use that for this recipe.
These Tuna Fishcakes are soft and creamy on the inside and crisp on the outside. I used Panko breadcrumbs for that extra crispness. Although you could use normal breadcrumbs. I only used a can of tuna as it was just for a light lunch for my hubby and I. I served it with a fresh green salad. If you want to make it for a family you can double the recipe. These can also be kid friendly if you omit the chillies or maybe add just a hint of chilli. The chilli I added wasn’t too hot so it had just a little bite to it. If you prefer more heat you can add a little more chilli.
If you looking for an easy light lunch then this recipe is exactly what you need. If you do try them please drop me a mail and let me know how it turned out. I love hearing from you. Seafood Recipes you can try: Creamy Chilli and Garlic Prawn Pasta Creamy Fish Bake Prawn Coconut Curry If you loved this, please share!
