Just Keep Swimming Fish Cakes
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Ingredients
200g stale breadcrumbs
70ml milk
200g tinned tuna (drained)
1 red pepper
3 spring onions/scallions
1 handful of coriander (stalks and all)
2 tablespoons sunflower oil
Salt & pepper
Method
Put half the breadcrumbs into a large bowl and pour over the milk. Allow to soak for about 5 minutes.
Add the tuna to the breadcrumbs and mash with a fork.
If you have a mini-blender or stick blender, blend the pepper, onions and coriander into a loose paste, otherwise chop them as finely as you can. Mash this into the fish and breadcrumb mixture.
Heat the sunflower oil in a non-stick frying pan on a medium heat.
Take the remaining half of the dry breadcrumbs and put them on a flat plate.
Use your hands to shape the fish mixture into small rounds, then pat into the breadcrumbs on either side to get a crumb coating.
Fry in the hot oil until golden on each side.
Serve with as many fresh vegetables as you can muster from the fridge or garden. I like to fill a soft wrap with the fish cakes and a little bit of lemony mayonnaise then top with garden leaves and scallions. Yum!
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