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
2 tsp. baby/non-pareilles capers, drained
1 tsp. dried chilli flakes
1 tsp. dried mixed herbsÂ
3 Tbsp. olive oil
For the crumb
2 Tbsp. plain flourÂ
2 medium eggs, beatenÂ
75 g dried breadcrumbs
For the sauce
2 x 400g tins plum tomatoes
50 g pitted black olives, finely choppedÂ
1 tsp. dried mixed herbs
1/2 tsp. 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.
The GH Kitchen Team are Good Housekeepingâs resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor â Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce â Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, theyâre dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust theyâll work every single timeÂ
Alice Shields is the Former 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.
