My fishcakes with caper mayo (25 mins)

I made up these Asian inspired fishcakes a few weeks ago and am very happy with the results.  They are cheap to make and go beautifully with some caper mayo, lemon wedges and a salad.  Great for adults and kids alike, including babies who are weaning and ready for some texture (you could make them small ones for tiny hands!)

If you want to try variations on these fishcakes, just use the breadcrumbs, tuna and egg as a base and experiment with what else you add.  Hope you like them!

Ingredients (serves 4)

For the fishcakes

2 cans tuna

2 slices blended bread or 50g breadcrumbs

Small finger sized piece ginger, very finely chopped

Small bunch coriander, chopped

4 finely chopped spring onions

Small shake dried mixed herbs

One egg, lightly beaten

Salt and pepper

For the caper mayo

3-4 tbsp mayonnaise

1/2 tsp lemon zest

1 tbsp capers, roughly chopped

Mix all the fishcake ingredients together in a bowl (add finely chopped fresh chilli if you like a kick!), shape in to burger shapes and then fry for a few minutes on each side on a medium heat until golden brown.  For the caper mayo mix all the ingredients together and serve with the fishcakes.

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