Thane's tuna, or just about any fish but anchovies, fish cakes
A childhood favourite that I still relish today. The essence of this recipe is that you make as many substitutions as necessary but try and keep to the main idea.
Cold mashed potato, about the amount 2 large potatoes will give you.
2 Finely chopped spring onions
Grated zest of a lemon
1 tin of rod and pole caught (i.e. sustainable) tuna
salt and pepper
Mix everything together roughly flaking the tuna and form into 4 fish cakes. Fry in a little olive oil until brown on both sides. Serve hot with sweet chilli dipping sauce.
* You can use other cold vegetables like mashed carrots, squash or sweet potato but you need mashed potato to be the bulk of your vegetables.
* The onions don’t have to be spring onions, a little chopped shallot, some chives or thawed frozen chopped onions work well
* Always buy tuna in oil, it tastes better.
* You can add finely chopped chillies, red peppers or some grated ginger if you like.
* Some dried breadcrumbs can be used to extend the mash
* I’ve used tuna but salmon, sardines, pilchards, or any leftover cooked fish can be used.
* Don’t be afraid to add plenty of salt and pepper
Thane Prince is the former cookery editor of the Daily Telegraph and the author of several cookery books including The English Summer Cookbook and forthcoming Ham, Pickles and Jam. She also has her own blog.