These economical little tuna fish cakes are quick to make. Either use fresh mashed potatoes, or make a storecupboard version with instant mash.
 

Serves: 4
 

Ingredients:

300g/11oz/1 ¼ cups cooked mashed potatoes
200g/7oz can tuna fish in soya oil, drained
115g/4oz/ ¾ cup canned or frozen sweetcorn
30ml/2 tbsp chopped fresh parsley
50g/2oz/1cup fresh white or brown breadcrumbs
salt and black pepper
lemon wedges, to serve
 

Directions:
1.Place the mashed potato in a bowl and stir in the tuna fish, sweetcorn and chopped parsley.
2.Season to taste with salt and pepper, then shape into eight patty shapes with your hands.
3.Spread out the breadcrumbs on a plate and press the fish cakes into the breadcrumbs to coat lightly, then place on a baking sheet.
4.Cook the fish cakes under a moderately hot grill until crisp and golden brown, turning once. Serve hot with lemon wedges and fresh vegetables.

Cook's Tip:
For simple storecupboard variations which are just as nutritious, try using canned sardines, red or pink salmon, or smoked mackerel in place of the tuna.

Nutritional Information:
Per portion:
Energy 203Kcals/852KJ
Fat 4.62g
Saturated fat 0.81g
Cholesterol 21.25mg
Fibre 1.82g