What you’ll Need

- Tin of tuna
- Tin of crabmeat
- Tin of shrimps/prawns
- 2 x Anchois Butter cubes
- Handful of defrosted frozen mash pellets
- Handful or small packet of finely grated parmesan
- Half a cup of defrosted frozen peas
- Salt & Pepper

Method of preparation and cooking

Take the tins of tuna, crabmeat and shrimps, pour into a sieve and drain off all of the oil or brine. Will the fish is draining, take the defrosted mash and peas and place in to a medium sized mixing bowl. Now add the grated parmesan, drained fish, Anchois butter cubes and salt and pepper, before gently mixing in with a spatula or spoon…don’t be to vigorous or the tinned fish and crab will disintegrate. Once mixed, form into small fish cakes and place into a dry frying pan, before placing onto a medium to high flame. Allow to cook for 6-8 minutes on each side, and if the cakes are brown too quickly, just turn down the flame slightly before turning. When they are cooked through and golden brown, just transfer to kitchen towel, to blot any excess oil, and serve as a simple, yet tasty, meal, retro starter or for kids inspired dishes.

This dish is great to make instead of the old English version read more

Steamed and Seared Asparagus with Burgundy Butter Glaze read more

Works well on its own, as a starter or with other Asian ingredients such as noodles bean sprouts and rice. read more

Serve with either peas, asparagus or some simple boiled potatoes read more