Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Tuna fish cakes recipe

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Ready in 20 minutes

Vegetable oil for frying
1 finely chopped onion
A few chopped chives
500g ready-made or leftover mashed potato
2 200g jars or cans of tuna steak in spring water
2 crushed matzo crackers
4 tablespoons mayonnaise
4 tablespoons tartare sauce
1 lemon

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1. Heat a little oil in a frying pan and fry a finely chopped onion until softened.
2. Put into a large bowl and stir in a few chopped chives, mashed potato and drained jars or cans of tuna steak. Season well. Shape into 8 patties and press firmly into crushed matzo crackers until well-coated.
3. Shallow-fry on both sides until golden, then drain on kitchen paper.
4. Mix mayonnaise, tartare sauce and a few more chopped chives. Serve alongside the fish cakes with lemon wedges to squeeze over.

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mrscowell | July 11

Using freezer or fresh tuna, seared with garlic, instead of tinned seemed to lift the recipe. I also liked the 'tartar-naise' that goes with it. Lovely

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