Tuna Fish Cakes with a Tartar Sauce

I love salmon fish cakes but salmon can be quite expensive in Germany (and not that great!). I make mine using tinned tuna which actually works out well for the working week. You can buy the ingredients at the weekend and make these towards the end of the week – just buy a bunch of parsley from your local fruit and veg store on your way home (Brits – pop into a tesco express!)

You can serve this with some chips, potatoes (any style) or a salad on the side.

Ingredients (to make 6 fish cakes)

Potatoes (about 5 or 6 small/medium potatoes)

3 tins tuna chunks

fresh parsley

1 lemon

ground black pepper

2 tbpsn mayonnaise

bread crumbs

flour

2 eggs (beaten)

milk

1 tbspn butter

Peel and chop the potatoes into small chunks. Add to a pan with a pinch of salt and pour in the boiling water. Put on a high heat with the lid on. This should take 15 – 20 mins
Add the tuna and mayo to a bowl and mix together
Once the potatoes are done drain them and then mash with a bit of butter and a dash of milk
Add the potatoes to the tuna and mix together with the ground black pepper. Leave to cool in the fridge for 20 mins
Once cooled take 3 separate bowls. Add the eggs (beaten, flour and breadcrumbs to each bowl
Make the potato/ tuna mixture into 6 patties and cover each in flour, followed by egg and then in the breadcrumbs
Take a large frying pan and heat with sunflower oil. Put on a high heat and once hot add each fish cake. Cook on each side for 3 -4 mins or until golden and crispy
Serve with the tartar sauce, fresh parsley and lemon wedges

Tartar Sauce:

Mayonnaise (enough to fill one small ramekin each)

1 tbpsn capers

2 gherkins (finely chopped)

juice of half a lemon

parsley (finely chopped and some to serve)