Lizzie's Thrifty Meals - Tuna Fishcakes with Pomodoro Sauce

Take two cans of Tuna and turn them into a filling and healthy meal with veggies and creamy mashed potatoes. A super-thrifty meal in a jiffy, delicious, and nourishing at the same time!

I'm not one to cook from cans, but they do come in handy when one doesn't have fresh ingredients on hand. I always keep a couple of cans of tuna in my pantry.
Fishcakes are an old family favourite, and making them from canned fish is very tasty when adding fresh ingredients.
The quantity in my recipe makes 6 generous-sized fishcakes, more than enough for two people. Naturally you double or triple accordingly.

Ingredients

Recipe - Tuna Fishcakes

2 cans Tuna in water, drained
150ml Oat flakes
Half an Onion, grated
Fresh Lemon juice
Handful of Parsley, diced
Spring Onions, diced
1 Egg
1 Potato, cooked and mashed
Seasoning to taste

Mix flaked Tuna, egg, lemon juice, parsley, grated onion, diced spring onions, and oat flakes.

Add mashed potato, and season to taste.

Shape into balls, roll in oats, and flatten slightly, leave to rest while you prepare the side dishes - I served it with creamy mashed potatoes, a tomato, basil, spring onion sauce, and sweetcorn.

While the fishcakes are resting, make the Pomodoro sauce - simply put, a tomato and basil sauce.

Pomodoro Sauce a la Lizzie

Bunch Spring Onions, diced
1-2 Tomatoes
Handful of fresh Basil, chopped
Squeeze of Lemon juice
Seasoning to taste - I used salt, a dash of brown sugar and Cayenne pepper

Sautee spring onions in a little oil till it starts to caramelize.

Add diced tomato, lemon juice, basil, and seasoning, cover and cook gently till tomatoes are soft, and sauce has thickened

Back to the Fishcakes

Fry in a thin layer of oil over medium heat till cooked and golden on both sides.

I'm still having smaller portions, this is more than enough for me. The first image at the beginning of my post was Bonginkosi's hearty plate of food!