Spicy Tuna Fishcakes

This is a recipe from one of my student cookbooks. It offers a little something from your average fish cake. Or, if you wanted something a little different, try red salmon. I just stick to the tuna version, but if anyone does use salmon, let me know how it works out.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces potatoes
• 13  ounces canned tuna, drained and flaked
• 2  ounces cheddar cheese, shredded
• 4  green onions, finely chopped
• 1  small garlic clove, crushed
• 2  teaspoons dried thyme
• 1  egg, beaten
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4  teaspoons plain flour, seasoned
• 2  tablespoons  vegetable oil, for frying

Directions

1. Boil the potatoes for 10 minutes, until tender.
2. Drain, mash and leave to cool.
3. Meanwhile, beat the tuna, cheese, green onions, garlic, thyme and egg into the mashed potatoes, and add a dash of cayenne, salt and pepper.
4. Divide the mixture into four and make into thick burgers.
5. Sprinkle the flour over them and fry in a shallow layer of hot oil for 5 minutes on each side, until they are crisp and golden.