Fishcakes

Perfect for a quick tea, after a busy afternoon jumping on beds and playing with Playmobil dinosaurs.

Makes 10 fishcakes

6 or 7 small/medium potatoes, peeled and chopped (or whatever leftover mash you have in the fridge)
a little milk
a good couple of knobs of butter
1 tin of tuna, drained
1 onion, finely diced
a handful of fresh parsley, chopped
a handful of fresh chives, chopped
a couple of tablespoons of flour

Stick the chopped potatoes in a pan of hot water, and simmer until soft. Mash together, adding a little milk to get a smooth texture. Tip into a large bowl, and add the tuna, parsley and chives.

Fry the onion in a little olive oil, until it's translucent. Chuck into the potato/tuna mixture. Mix everything together gently, and form into smallish fishcakes (about the diameter of digestive biscuits, but a lot thicker).

Melt a little butter in a frying pan over a gentle heat. Coat each fishcake in a little flour, and let sizzle in the pan - it'll need a couple of minutes each side.

We ate our fishcakes with some homemade coleslaw, and a green salad.

Note: If you want to do this properly with fresh fish, you'll need to poach your piece of fish in simmering milk to start off with. Flake the fish (taking off the skin, and removing any bones), and use the milk in the mash.