Potato and Tuna Cakes Recipe
- Prep in:
- 20 mins
- Cook in:
- 10 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 2536 | 30% |
| Energy (Kcal) 609 | 30% |
| Fat 38.0g | 54% |
| Saturated Fat 8.8g | 44% |
| Total Sugars 5.2g | 5% |
| Salt 1.0g | 16% |
Method
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
- Cook the spring onions in the butter until soft then tip into a mixing bowl. Add the mash, tinned tuna, seaweed if using, dill, lemon zest and season.
- Lightly mix together with a fork then divide into 4 balls, then form into fishcakes. If you have time, transfer to a plate, cover and chill in the fridge for 20 minutes
- Take 3 bowls, add flour to one, beaten egg to one and the breadcrumbs mixed with the parsley to the third.
- Gently roll each fishcake in the flour, dip into the egg and then roll in the breadcrumbs.
- Heat the oil in a non-stick frying pan and cook for about 8-10 minutes over medium heat until golden and crisp.
- Meanwhile to make the salad, toss all the ingredients together and serve with the fishcakes.
Ingredients
150g cooked, mashed potatoes
3 spring onions, chopped
Small knob butter, softened
1 small can of tuna in spring water, drained
1 teaspoon dried seaweed (optional)
½ teaspoon freshly chopped dill
Zest of ½ lemon
20g plain flour
1 egg, beaten
30g breadcrumbs
1 tablespoon freshly chopped parsley
2-3 tablespoons oil, for frying
For the salad:
1 avocado, stoned, peeled and roughly chopped
½ cucumber, peeled and chopped
5 cherry tomatoes, roughly chopped
Juice of ½ lemon
2 teaspoon oil
