Tinned Tuna and crab fish cakes

These fish cakes are absolutely delicious and a great way to use up things that are in your cupboard and veg lying around in the fridge. I used a tin of tinned Tuna and also a tin of minced Crabmeat from an Asian supermarket.

What you will need:

Breadcrumbs, Chopped coriander, Tin Tuna, Tin crab meat, Chopped leeks, Chopped Wild Garlic (optional- you can add spinach or leave it out) cooked prawns (dice these) 1 cooked potato (season with salt and pepper), 2 eggs

Method:

In a bowl put your tinned fish, prawns in a bowl and add the herbs and potato. Mix with your hand and get everything infused together.

Bind this mixture with some eggs and adding breadcrumbs. You are looking for a nice firm texture so add more breadcrumbs if you need to if it’s too wet.

The tinned crab is already flavoured so I didn’t add any seasoning but feel free to add what you want. Add some soy, some lime maybe if you want an Asian inspired fish cake or any herbs/chilli..the beauty is that you can adapt these and make these taste the way you want!

Using your hands turn the fish and potato mix into patties like these.

In a separate bowl- beat an egg and dip the fish cake in.

In a seperate bowl/plate- then coat the fish cakes in breadcrumbs. Repeat this process till you have no more mix.

Either freeze these for another time or cook when you want to eat them. I would oven cook them till crispy on 180 for about 15 minutes or you can also shallow fry them too. Enjoy with a lovely salad or enjoy as a side or starter to any meal. Enjoy x