- 2 x 160g tinned tuna, drained
- 700g potatoes, peeled and chopped into 1/8
- 4 tablespoon Habanero Chilli Sauce,
- 2 spring onions, chopped
- 50g spinach (fresh or frozen)
- 2 eggs, beaten
- 100g breadcrumbs
- 1 teaspoon salt
- vegetable oil for frying
Put the potatoes and salt into a saucepan and cover with water. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 10 minutes.
Remove the potatoes from the pan and drain off any excess liquid, place them in a bowl and mash. Wilt the spinach in a pan, squeeze out any excess liquid, then add to the mash. Let the mixture cool, then add the tuna, spring onions, Habanero Chilli sauce and gently stir to combine.
Take a handful of the mixture and shape into 1-inch cakes.
Place the patties in the fridge for 30 minutes to firm.
Remove the fishcakes from the fridge and dip into the egg and then the breadcrumbs. Repeat the process until you have used up all of the mixture.
Heat oil in a frying pan then place some fishcakes into the oil ensuring you don’t overcrowd the pan.
Cook for 4 to 5 minutes on each side. Serve with salad.