Tuna and sweetcorn fishcakes with herby wedges
Ingredients:
450g boiled cubed potatoes (7.5kg £2.00 Farmfoods) = 9p
2 tbsp mayo (500mls 40p Aldi) = 1p
2 x 185g tins tuna (75p tin Aldi) = £1.50
200g Sweetcorn defrosted (66p 500g Farmfoods) = 26p
1 tsp parsley (49p jar or living pot Aldi) = 1p
1 egg (95p for 6 free range Aldi) = 15p
2 tsp Chives (49p Aldi) = 5p
100g fresh breadcrumbs (800g loaf 55p Aldi) = 7p
For the Wedges
400g potatoes ( as above) = 8p cut into wedges
4 garlic cloves (as above) =4p
½ tsp oregano (49p jar Aldi) = 1p
½ tsp paprika (49p jar Aldi) = 1p
½ tsp thyme (49p jar Aldi) = 1p
½ tsp black pepper = 1p
1 tsp salt less than 1p
Fry light or olive oil (price depends on oil but pennies)
100g frozen peas cooked (1kg 99p Aldi) – 10p
Grand Total = £2.41
Method:
For the wedges:
Preheat the oven to 220 degrees and line a large roasting tray with foil. Cut each (washed but skin on) potato into wedges and place in a large mixing bowl. Add the rest of the ingredients and fully coat all the wedges.
Place them on the tray and cook for 35-40 minutes until crispy (keep giving them a shake).
For the fishcakes:
Boil the potatoes and when tender and allow to steam dry in a colander. Mash in a bowl with a little milk and season. Stir in the mayo, drained tuna, defrosted sweetcorn and the snipped chives mix thoroughly and shapes into 4 patties, then chill until firm.
Dip each patty into the beaten egg and coat in the breadcrumbs – chill again for 15 minutes when you have done all 4. Fry in a little oil for 2-3 minutes each side and then serve with the wedges and peas…
ENJOY!!
Ingredients:
450g boiled cubed potatoes (7.5kg £2.00 Farmfoods) = 9p
2 tbsp mayo (500mls 40p Aldi) = 1p
2 x 185g tins tuna (75p tin Aldi) = £1.50
200g Sweetcorn defrosted (66p 500g Farmfoods) = 26p
1 tsp parsley (49p jar or living pot Aldi) = 1p
1 egg (95p for 6 free range Aldi) = 15p
2 tsp Chives (49p Aldi) = 5p
100g fresh breadcrumbs (800g loaf 55p Aldi) = 7p
For the Wedges
400g potatoes ( as above) = 8p cut into wedges
4 garlic cloves (as above) =4p
½ tsp oregano (49p jar Aldi) = 1p
½ tsp paprika (49p jar Aldi) = 1p
½ tsp thyme (49p jar Aldi) = 1p
½ tsp black pepper = 1p
1 tsp salt less than 1p
Fry light or olive oil (price depends on oil but pennies)
100g frozen peas cooked (1kg 99p Aldi) – 10p
Grand Total = £2.41
Method:
For the wedges:
Preheat the oven to 220 degrees and line a large roasting tray with foil. Cut each (washed but skin on) potato into wedges and place in a large mixing bowl. Add the rest of the ingredients and fully coat all the wedges.
Place them on the tray and cook for 35-40 minutes until crispy (keep giving them a shake).
For the fishcakes:
Boil the potatoes and when tender and allow to steam dry in a colander. Mash in a bowl with a little milk and season. Stir in the mayo, drained tuna, defrosted sweetcorn and the snipped chives mix thoroughly and shapes into 4 patties, then chill until firm.
Dip each patty into the beaten egg and coat in the breadcrumbs – chill again for 15 minutes when you have done all 4. Fry in a little oil for 2-3 minutes each side and then serve with the wedges and peas…
ENJOY!!
