Ingredients for 8 cakes
3 tins canned tuna flakes (brine)
450 g sweet potato
30 g unsalted butter
60 g spring onions
30 g caper berries
2 tablespoons fresh chopped coriander
2 free range eggs (whisked)
Flour for dusting
2 cups of oatmeal
Cook the peeled potatoes in boiling water until just tender. Drain well and return to the pan on a low heat for a minute or two to evaporate excess liquid. Mash the potato with a small knob of butter and allow to cool down. Put tuna (drained) flakes, spring onions, caper berries and coriander into cooled potato, season and mix well. The cooler the mash potato is when you do this, the easier it
Pour the egg on one plate and scatter flour on the other. Dust the cakes with flour, egg and oatmeal, arrange on a sheet of baking paper on a tray. Put cakes in the fridge for half an hour to firm up.
Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook until golden brown underneath and carefully flip them over. Fry until golden on the bottom and heated all the way through.
NB I serve this dish with my home made chili & Tomato Ketchup .