Potato and Tuna Cakes Recipe

Potato and Tuna Cakes Recipe
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves 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

Cook the spring onions in the softened butter until soft then tip into a mixing bowl. Pop in the mash, drained 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 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 pan and fry 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 mashed potato

3 spring onions, chopped

Small knob butter

1 small can of tuna in spring water, drained

1tsp dried seaweed (optional)

½ tsp freshly chopped dill

Zest of ½ lemon

20g plain flour

1 egg beaten

30g breadcrumbs

1tbsp freshly chopped parsley

2-3tbsp oil for frying

 

For the salad:

1 avocado, roughly chopped

½ cucumber, peeled and chopped

5 cherry tomatoes, roughly chopped

Juice of ½ lemon

2tsp oil

150g mashed potato 3 spring onions, chopped Small knob butter 1 small can of tuna in spring water, drained 1tsp dried seaweed (optional) ½ tsp freshly chopped dill Zest of ½ lemon 20g plain flour 1 egg beaten 30g breadcrumbs 1tbsp freshly chopped parsley 2-3tbsp oil for frying   For the salad: 1 avocado, roughly chopped ½ cucumber, peeled and chopped 5 cherry tomatoes, roughly chopped Juice of ½ lemon 2tsp oil

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