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- 300g boiled potato
- 25g butter or margarine
- 300g tuna (canned), drained and flaked
- 2 tbsp chopped parsley
- Salt and Pepper
- 2 eggs – beaten
- 75g dry breadcrumbs
- Oil for shallow frying
- Parsley sprig (garnish)
- Lemon wedges to serve
Mash the potatoes with the butter or margarine, and then mix in the tuna, parsley, salt and pepper to taste, and add half the beaten egg.
Chill the mixture for 20 minutes then place on floured surface and shape into a roll. Cut into 8 slices. Each slice should be made into a flat round shape of around 6cm diameter. Dip into the remaining egg and coat with breadcrumbs.
Heat the oil in a frying pan, add the fishcakes and fry for 2 to 3 minutes on each side or until golden brown and heated through. Garnish each fishcake with a sprig of parsley and serve with a wedge of lemon.