Not quite English fish cakes as I used chilli, pickled gerkin and coriander.
Mashed potato and a tin of tuna, about 130grams.
a small bunch of coriander and parsley chopped
mix it together
Chop 2 pickled gerkins and half a chilli (depending on how hot you would like it. Add to the potato and tuna and mix well using your hands
Shape and put in the fridge for about half an hour. At this point you can dip the fish cakes in some beaten egg and breadcrumbs to hold the mixture together when cooking but I decided not to.
Lightly fry in shallow oil for about 4 minutes each side.
serve with a salad and chilli dipping sauce.
It also makes an excellent starter