Tuesday 17 July 2018
Following on from the Love Food Hate Waste cookery demonstrations at the Essex Festival of Food and Drink this recipe is a great way to use up anything you have lying around. Play around with different leftovers, and you'll end up with your own signature fishcake.
Tuna and Broccoli Fishcakes
Ingredients
Serves 2
- 2 cooked fish fingers, roughly chopped
- 2 tbsp. tuna mayonnaise
- 1 dsp chopped parsley
- juice of 1/2 lemon
- 2 tabsp mashed potato
- 2 cooked broccoli florets, chopped
- 1 tsp tomato ketchup
- salt and pepper to taste
For the coating
- 1 tbsp plain flour
- 1 egg, beaten
- 2 tbsp breadcrumbs
Instructions
- Combine the fishcake ingredients in a bowl, and shape into a pattie.
- Pass the pattie through flour, patting off any excess, then the egg wash and finally the breadcrumbs.
- Pan fry for a couple of minutes each side until golden brown, and then finish in a 180-degree Celsius oven for 10 minutes until warmed through.
For more recipes ideas for leftovers visit to Love Food Hate Waste.
Find more Love Essex recipes
Glutney Chutney recipe
Indian meze chicken recipe
Instant tortilla pizza recipe
