Tuna & lemon cakes

Bought potato mash is the secret to making flavoursome crumbed fish cakes in a flash.

Recipe «Tuna & lemon cakes» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 475g ctn potato mash, 2 x 185g cans tuna in oil, drained, flaked, 2 green shallots, ends trimmed, thinly sliced, 1 tbsp finely grated lemon rind, 2 tbsp chopped fresh continental parsley , 1 egg yolk, 2 eggs, lightly whisked, 90g dried breadcrumbs , Vegetable oil, to shallow fry, 125g sour cream, 65g horseradish cream, 1 x 120g pkt baby spinach leaves.

Ingredients:

• 1 x 475g ctn potato mash 
• 2 x 185g cans tuna in oil, drained, flaked 
• 2 green shallots, ends trimmed, thinly sliced 
• 1 tbsp finely grated lemon rind 
• 2 tbsp chopped fresh continental parsley 
• 1 egg yolk 
• 2 eggs, lightly whisked 
• 90g dried breadcrumbs 
• Vegetable oil, to shallow fry 
• 125g sour cream 
• 65g horseradish cream 
• 1 x 120g pkt baby spinach leaves 

Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile, combine the sour cream and horseradish cream in a small bowl. Season with salt and pepper.
5. Divide the patties and spinach among serving plates. Top with a dollop of the horseradish cream mixture to serve.