Bought potato mash is the secret to making flavoursome crumbed fish cakes in a flash.
- Combine the mash, tuna, shallot, lemon rind, parsley and egg yolk in a bowl. Divide the mixture into 8 portions and shape each portion into a patty.
- Place the egg in a dish. Place the breadcrumbs on a plate. Dip patties in egg, then in the breadcrumbs, pressing firmly to coat. Place in the fridge to chill.
- Add enough oil to a frying pan to come 5mm up the side of the pan. Place over medium heat. Add the patties and cook for 3-5 minutes each side or until golden. Transfer to a plate lined with paper towel.
- Meanwhile, combine the sour cream and horseradish cream in a small bowl. Season with salt and pepper.
- Divide the patties and spinach among serving plates. Top with a dollop of the horseradish cream mixture to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set