Tuna and Sweetcorn Fishcakes with roasted veg.

These fishcakes aren't exactly for the sophisticated pallet, but hey- what student can afford sophisticated fish?!
However, before you leave this page, shaking your head in disappointment with my lack of posh fishcakes, I should let you know that they are still rather tasty. You'll just have to wait till I get home to Devon before I can do something fancy with salmon.

You may have noticed that there are two types of fishcakes here: one with breadcrumbs, one without.
This may have been because I ran out of breadcrumbs, but never the less, it allowed me to experiment with different ways of
cooking fishcakes. The breadcrumb-less ones are pan fried, whilst the ones coated in breadcrumbs are oven baked. I think if I had to chose, I would say that I preferred the fishcakes with breadcrumbs; they were more substantial, and the pan fried fishcakes had more of an eggy flavour about them.

For the fishcakes (makes about 4 big ones):
Ingredients:

• Two white mashing potatoes
•  Half a mug full of sweetcorn
• 1 tin of tuna
• Butter
• Milk
• A handful of grated cheese
• Salt and pepper
• Bread crumbs ( You could wizz up some stale bread, or, like I did, lightly toast a few slices of fresh bread, and then rip/crumble them up with your finger tips)
• One egg
• Plain Flour

For the roast veg:
Ingredients:

• One onion cut in to large chunks (in to halves and then cut your halves in halves, or thirds, depending on the size of the onion). 
• One pepper- color of your choice, sliced in to reasonable large pieces 
• Half a courgette, sliced
• Two cloves of garlic, lightly crushed with the side of a knife
• Oregano
• Thyme
• Freshly ground pepper
• 1/2 tsp sugar
• pinch of salt
• olive oil

Method:

• First, turn your oven to 200c
• Put your veg on a baking tray or in a baking dish and mix it all up with the herbs and seasoning. Transfer to the middle shelf of the oven.
• Fill and boil the kettle
• Chop up your potatoes in to 1/4 pieces and place in a pan. When the water in the kettle has boiled, fil the pan to just cover your potatoes and let it boil away for about 15 minutes.
• When the potatoes are cooked, drain them and then restore them to their original pan
• Get your masher. Start mashing the potatoes, then add a knob of butter and some milk untill the mixture is a nice moist consistancy.
• Add the tuna, sweetcorn, cheese and pepper to the potatoes and mix it all up.
• Taste, and adjust seasoning if required.
• Grab two plates and a bowl and line them up so it goes: plate, bowl, plate. Sprinkle a layer of flour on to one of the plates of medium thickness. Evenly spread your breadcrumbs on the other. In the bowl, break the egg and give it a quick whisk so that the yolk and whites are combined.
• Your table should look something like this:

• Make sure you have a non-stick baking tray prepared. Scoop up some fishcake-sized portions of your potato mixture and mold in to the shape of a ball.
• First, roll it in the flour, then quickly in the egg, then, if you are doing fishcakes with a breadcrumb coating, roll it in the breadcrumbs.
• Transfer your fishcake to the prepared baking tray (or to a cold frying pan if you prefer that method).
• Repeat these last steps until all your potato mixture is gone.
• Put your fishcakes in the oven for 20 minutes, (making sure you turn them over after 10). You may want to put your veg lower down in the oven (and/or cover them up with some foil) if they are looking pretty perfectly cooked already, so as not to over cook them.
• If you are pan-frying your fishcakes, give them about 15 minutes on a medium heat. I barely used any oil in my pan, i just brushed the cold pan over with some olive oil on a tissue- it does the trick, sparing you of any excess grease. Don't forget to turn the fishcakes over, and keep an eye on them so that they don't catch, but at the same time, let them lie on one side for at least 5 minutes at a time so they can get all golden and delicious.
• When the fishcakes are done, everything is done!

Bon apetit! :)