Tuna and salmon fish cakes

Serves 8

Ingredients

• 1 tin pink salmon (415 g)
• 1small tin tuna (225 g)
• 2 eggs (reserve 1 for coating)
• 500 g potatoes
• 1 ½ lemons (reserve 1 for garnish)
• A few sprigs of dill, chopped
• Salt and pepper
• Natural breadcrumbs
• Oil and butter to fry

Method

• Drain the oil from the tins of fish.
• Boil potatoes, allow to cool, then mash.
• Mix the fish with the potatoes, add 1 egg, salt and pepper, the dill and juice of half a lemon. Form into fishcakes approx 5cm across.
• Roll in beaten egg and breadcrumbs and fry in batches. Serve with lemon twists.

Tomato sauce

Ingredients

• 1 x 400g tin tomatoes
• 1 teaspoon tomato puree
• 1 small onion
• 1 clove garlic
• 1 pinch dried basil
• 1 pinch sugar
• Freshly ground black pepper
• Handful sun dried tomatoes – preferably mi-cuit (not in oil)
• 30 ml water

Method

• Combine all these ingredients together in a food processor.
• Then heat in a pan and cook for about 15 minutes.
• Check seasonings.

Equipment:

• Mixing bowl
• Frying pan
• Can opener
• Knife, Spatula
• Potato masher
• Blender
• Saucepan