Tuna, spinach and pesto fishcakes
I tend to cook too much. Especially when it comes to mashed potato. I don’t know what it is but I seem incapable of making a normal amount. I get out the amount of potatoes I think I’m going to need and then, once peeled and in the pan, decide that there’s not enough and add a couple more. And a couple more. Resulting in a “mashed potato mountain” as Miss P refers to it and me trying to think of different ways to use it up.
I came across a recipe for tuna and pesto fishcakes in this months issue of Essentials magazine and thought that they would be a good way to use up some of the excess from the day before and also a chance to get some sorely lacking fish into our diet.
I liked the idea as they are a purely store cupboard recipe - always a bonus in January when money’s tight and a bit of frugal living is in order -and after a rummage in the freezer thought I’d sling in some spinach as well.
These proved highly popular; declared “tasty” by Miss P as she wolfed hers down and Rich happily took a couple to work in his lunch box the next day - no sandwiches to make, hurrah!
Tuna, spinach and pesto fishcakes
Makes 8
450g mashed potato
200g frozen chopped spinach, defrosted and excess water squeezed out
2 185g tuna chunks in sunflower oil, drained
2 tbsp pesto
100g breadcrumbs
1 egg, beaten
In a bowl place the mashed potato, spinach, tuna, pesto and 50g of the breadcrumbs. Mix well, ensuring that everything is combined. Hands are easiest for this. It can get messy so consider wearing a pair of disposable gloves!
Set out two shallow bowls, one for the egg and one for the other 50g of breadcrumbs.
With your hands mould the potato mixture into 8 balls and shape into cakes. Don’t worry about them being perfect.
Dip each cake into the egg and then roll in breadcrumbs. Set on a plate and chill them in the fridge for at least 30 minutes, longer if possible.
Brush each side with a little oil and then grill under a high heat for 4/5 minutes on each side until golden and heated through. Alternatively fry in 2 tbsps of oil, turning once so each side browns and crisps.
Serve with salad.
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