Easy peasy fish cakes
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- 88g pack Smash Instant Mash Potato
- 2 x 185g cans Asda Tuna Chunks in Spring Water
- 1 tbsp chopped fresh chives
- Pinch of cayenne
- 1 large egg, beaten
- 25g melted butter
- 40g Asda Cornflakes
- 50g fresh breadcrumbs
- Filippo Berio Spray Oil
- Asparagus, to serve
- Peas, to serve
- Sweetcorn, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Make up the instant mashed potato with 400ml boiling water, so that it's slightly stiffer than usual.
Drain the tuna in a colander and press lightly to get rid of any excess water. Add the tuna to the mashed potato with the chives and cayenne. Mix well and leave to cool.
Make into fish shapes using your hands and carefully put on the baking tray. Lightly beat the egg with the melted butter and brush over the top and sides of the fishes.
Crush the cornflakes in a freezer bag and mix with the breadcrumbs. Pat onto the top and sides of the fish cakes.
Spray each fish cake with a squirt of olive oil and cook for 10-15 minutes.
Add peas for eyes, and serve with asparagus, peas and sweetcorn.