Tuna Spring Onion Fish Cakes at Leo Geils blog

Tuna Spring Onion Fish Cakes. Cook the potatoes on a baking tray in the oven for 50 minutes to 1 hour, or until soft right through. Remove and set aside to cool. Use your hands to mix until well. Add the tuna, onion, parsley, dill, parmesan, lemon juice, zest, salt and breadcrumbs. Add the drained potatoes to a bowl. Add the potatoes to a large pan and cover. Preheat the oven to fan 200°c/gas 6. Spoon out the potato flesh into a large bowl and mash it roughly. Meanwhile, to a large mixing bowl, add the tuna, spring onion, egg, chilli flakes, dried coriander, jalapenos and a pinch of pepper (image 4). (turn off the oven.) 2: Coat each fishcake first in flour, then egg, then breadcrumbs, before placing on the plate. Add the spring onions, gherkins, capers, mustard, lemon zest and parsley. The recipe should make approx 6 fishcakes (3 servings if having 2 per person). Combine your cold mash with butter, mustard and mayo. Set out three bowls and a plate.

A delicious way to enjoy canned tuna! These spicy lime tuna cakes are
from www.pinterest.com

Add the drained potatoes to a bowl. Combine your cold mash with butter, mustard and mayo. Spoon out the potato flesh into a large bowl and mash it roughly. Coat each fishcake first in flour, then egg, then breadcrumbs, before placing on the plate. Preheat the oven to fan 200°c/gas 6. Set out three bowls and a plate. The recipe should make approx 6 fishcakes (3 servings if having 2 per person). Remove and set aside to cool. Add the potatoes to a large pan and cover. (turn off the oven.) 2:

A delicious way to enjoy canned tuna! These spicy lime tuna cakes are

Tuna Spring Onion Fish Cakes Add the potatoes to a large pan and cover. Add the potatoes to a large pan and cover. Preheat the oven to fan 200°c/gas 6. Remove and set aside to cool. Add the tuna, onion, parsley, dill, parmesan, lemon juice, zest, salt and breadcrumbs. Add the drained potatoes to a bowl. Spoon out the potato flesh into a large bowl and mash it roughly. The recipe should make approx 6 fishcakes (3 servings if having 2 per person). Use your hands to mix until well. Combine your cold mash with butter, mustard and mayo. Cook the potatoes on a baking tray in the oven for 50 minutes to 1 hour, or until soft right through. Coat each fishcake first in flour, then egg, then breadcrumbs, before placing on the plate. (turn off the oven.) 2: Add the spring onions, gherkins, capers, mustard, lemon zest and parsley. Meanwhile, to a large mixing bowl, add the tuna, spring onion, egg, chilli flakes, dried coriander, jalapenos and a pinch of pepper (image 4). Set out three bowls and a plate.

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