Leftover Tuna Cakes
This recipe is a take on the good old bubble and squeak because it can use up left over veg. Back in the day bubble and squeak was always a Monday evening meal because it used up the Sunday roast leftovers.
This is very similar. Of course if you aren't fond of tuna you could use white crab meat or other preferred tinned fish.
For a vegetarian version why not use feta cheese and chopped parsley?
The Recipe Ingredients
Leftover mashed potatoes, carrots, cauliflower and broccoli
3 tbsp breadcrumbs
1 small tin tuna (drained)
salt & black pepper
1 tsp plain flour for dusting
Put all the ingredients into a bowl (except the flour) and combine well with a fork.
Time to get your hands dirty..... scoop up a palm sized amount of the mixture in your hands and gently firm it into a ball. dust it with a little of the flour and put on a plate.
Do the same with the rest of the mixture. Mine made 4 tuna cakes.
Pop into the fridge for 10 mins just to help it firm up.
In a frying pan melt a knob of butter with some olive oil, on a medium heat.
Add your tune cakes to the pan. Do not touch them as they might crumble. Leave them to firm a nice crispy base for about 3 mins then with a cooking spatula flip over. Try and just go for it without being too timid, to avoid it crumbling.
Cook the second side for 3 mins then you are ready to serve up.
You can use as a starter or a light lunch served with salad but hey if you want to serve as a main with chips, go for it!
I served 2 of mine with some garlic chilli jam - yum!