Ingredients:
4 large baked potatoes
2 (200 g) cans tuna
4 spring onions
1 large hard-boiled eggs
1/2 lemons, juice of
1 tablespoon butter
1 fluid ounce milk
1/2 teaspoon black pepper
1 pinch mixed herbs
olive oil, for frying
Directions:
Cook the potatoes in the microwave until soft, remove the skin, then mash with the butter in a large mixing bowl.
Chop the egg and onions into small pieces and place in small bowl along with the tuna, lemon.
Gradually add the mixture to the potatoes, stirring well.
Next mix in the lemon juice, herbs and black pepper.
Add the milk to the mixture, again stirring well.
Refrigerate for about an hour.
When cold, with your hands, shape the mixture into round cakes.
Heat the oil in a large frying, then add the fishcakes and cook for about 3 minutes on each side, or until golden brown.
Delicious eaten hot or cold.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.