Once upon a time I took this from a Jamie Oliver recipe leaflet that came in an Irish Sunday newspaper supplement. I’m sure it’s not 100% correct now but this is the version we’ve ended up with over the years.
If you’re stuck for something for dinner, you might find a tin of tuna in the cupboard and some leftover potatoes. You don’t need the spinach – it’s just a great way of sneaking in vegetables to the little ones! This is another simple ‘cake’ recipe for little ones and adults alike.
for 8 ‘cakes’ you will need:
400 g cooked mashed potato
1 tin tuna
1 handful spinach finely shredded
2 spring onions finely sliced
1 knob butter
1 egg beaten
Polenta to coat (optional)
While the potatoes are still hot, add a large knob of butter and the spinach. Stir thoroughly. Then add the tuna and mash it up into the potato and spinach mixture. Allow it to cool completely before seasoning with black pepper.
Make small patties / cakes (about the size of the palm of your hand) out of the mixture, dunk in the beaten egg and coat with polenta or breadcrumbs. The cakes can be frozen at this stage.
From room temperature, bake the cakes which have been lightly brushed with oil and placed on a baking tray at 200 C for 20 minutes turning once during cooking. Alternatively shallow fry in a little olive oil for a 3-4 minutes on each side until golden.
Little potato cakes are a great way of using up leftovers. They are also a brilliant way to wean little ones as they can eat it from their hands and it’s already mashed up inside. We will post a few recipes here on the blog over the coming weeks.
There’s a little ‘greasy spoon’ near The Claremont Road Kitchen, which reinvented itself a while back into a fantastic pizza and pasta house. We love the food at ‘Chez’s Trattoria’. A few weeks ago I had this brilliant spaghetti puttanesca dish there and tried to replicate it when I got home. It’s a bit salty for Molly yet but I think we’ll have her eating olives and anchovies in no time. Don’t be fooled by how simple it is. It’s a real treat.
Fried squid is delicious and a surprisingly cheap treat. 4 very little squid per person is a good portion for dinner. This is super served with garlic bread or our home-made chips. The secret is not to over cook the squid. Dust it in flour and shallow fry it in vegetable oil for only 10 seconds.