Recipe Card

Foolproof Fishcakes

A simple midweek supper served with some homemade tartare sauce.

The fishcakes can be dressed up with lemon and olive oil coated salad leaves or dressed down with some chunky handcut chips.

Makes 6 fishcakes.

Ingredients

For the sauce, combine the mayonnaise, 1/2 a teaspoon of dill, and the mustard, lemon juice and capers, then season and chill.

Gently fry the shallot in the olive oil from the tuna, until caramelised.

Add the shallot to the potato, stir in the anchovy essence and 1 level teaspoon of dill.

Flake the tuna and combine carefully with the potato mixture so that the flakes don't break up too much, then season.

Form into 6 cakes and coat well firstly with the egg and secondly with the flour using separate bowls - it can be messy!

Heat 1-2cm of sunflower oil in a shallow frying pan, fry the cakes until golden brown and then drain on kitchen towel.

Serve with a generous spoonful of your tartare sauce and either a crisp salad or chunky chips, not forgetting a wedge of lemon!

Watch British Corner Shop's chef Hannah Freeman demonstrate how to create these delicious fishcakes.

Recipe Date: 6th February 2012.