Potato and Tuna Cakes

Per Serving

RI%

Energy (KJ)

2536

30%

Energy (Kcal)

609

30%

Fat

38.0g

54%

Saturated Fat

8.8g

44%

Total Sugars

5.2g

Salt

1.0g

16%

Prep in:

20 mins.

Cook in:

10 mins.

Serves:

2 Cost per Serving

Potato Type

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

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.