Remove the crusts from the bread and chop it into chunks.
Using your fingers break the chunks into crumbs or put the bread into a food processor or blender and pulse until an even crumb size is reached.
Spread the fresh breadcrumbs out thinly on the prepared baking tray.
Bake for 6–8 minutes until golden.
When completely cold crush the crumbs into fine pieces by rolling them with a rolling pin or using a kitchen blender and put them into a shallow bowl.
Peel and chop the potatoes into a saucepan of water. Bring to the boil and cook for 8–10 minutes until the potatoes are soft.
Drain and mash the potato. Continue to make the fishcakes or leave until later.
Add the tuna, grated lemon rind, parsley, egg, salt and pepper to the potato and blend everything together with a fork.
Divide the potato mix into six mounds and put each into the bowl of breadcrumbs. Turn it over so all sides are coated, then lift on to a plate. At this stage, the fishcakes can be chilled until ready to cook.
Heat some oil in a large frying pan, carefully add the fishcakes and cook until their base is golden.
Turn the fishcakes over and cook the other side.
Transfer the fishcakes to an oven dish, cover to keep warm while you cook the remaining fish cakes.
Sprinkle with parsley to serve.
Kitchen blender, baking tray, saucepan and frying pan
170°C, Fan 150°C, 325°F, Gas 3
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