White Bean and Tuna Fishcakes

Page 93

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Review

I made these with tuna but will definitely be trying the sardine variant (so much cheaper). The mixture is quite soft and remains so until well on in the baking time - the cakes need careful turning with a fish slice. The sauce was too mustardy for me (and I love mustard) - I think a generous teaspoonful would be enough.

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