Tinned tuna is the secret to these speedy fishcakes. They top a rich and tomatoey olive sauce, inspired by the classic Italian pasta dish, to be enjoyed all year round!Â
2 x 145g tins tuna in spring water, drained and flaked
2tsp.
baby/non-pareilles capers, drained
1tsp.
dried chilli flakes
1tsp.
dried mixed herbsÂ
3Tbsp.
olive oil
For the crumb
2Tbsp.
plain flourÂ
2
medium eggs, beatenÂ
75g
dried breadcrumbs
For the sauce
2 x 400g tins plum tomatoes
50g
pitted black olives, finely choppedÂ
1tsp.
dried mixed herbs
1/2tsp.
dried chilli flakesÂ
Directions
Step 1Put the potatoes in a pan and cover with salted water. Bring to the boil over high heat, then reduce heat and simmer for 10 12min, until tender. Drain, return to pan and mash until smooth. Remove to a large bowl and leave to cool.
Step 2Add the tomato pureÌe, flaked tuna, capers, chilli, mixed herbs and plenty of seasoning to the cooled potatoes and gently mix to combine. Divide into 8 and shape into round patties.
Step 3For the crumb, put the flour, eggs and breadcrumbs into 3 separate shallow bowls with a little seasoning. Coat each fishcake in flour (tap off excess), then egg, then breadcrumbs. Transfer to a lined baking tray and chill for 30min to firm up.
Step 4Preheat oven to 200°C (180°C fan) mark 6. Gently brush the fishcakes with the oil and cook in the oven for 25min, until golden and crisp. Meanwhile, heat all the sauce ingredients in a pan with plenty of seasoning over medium heat, stirring to break up the tomatoes. Cook, stirring occasionally, until bubbling and slightly reduced.
Step 5Transfer the sauce to a serving plate and top with the fishcakes. Serve.
For the ultimate store cupboard hack, swap the potatoes out for the same weight of drained tinned potatoes. No need to cook first, simply roughly chop and mash straight from the tin.
To freeze, prepare fishcakes
to end of step 3.
Once firm, transfer
to a freezer-safe
container and
freeze for up to
1 month. To serve,
brush fishcakes
with oil and cook
from frozen in an
oven preheated to
200°C (180°C fan)
mark 6 for 35min,
until golden and
crisp. Prepare sauce
to end of step 4,
cool, then transfer
to a freezer-safe
container and
freeze for up to
1 month. Defrost
overnight before
reheating in a pan
until piping hot
to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust theyâll work (and if they donât â weâll have the answer for why*) every time (*90% of the time the answer is: âbuy an separate oven thermometerâ!).Â
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, youâll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
