Tuna fishcakes with salsa verde

Tuna fishcakes with salsa verde recipe

4 ratings

Make these fab fishcakes if you want a quick and tasty family meal. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 356 calories / serving

Ingredients

  • 300g (10oz) potatoes, halved or quartered if large
  • 2 x 200g tins tuna in spring water, drained
  • 1 spring onion, thinly sliced
  • 1 egg, beaten with 1 tsp of water
  • 100g (3 1/2oz) dry natural breadcrumbs
  • 30ml (2 tbsp) olive oil

For the salsa verde

  • 1 tbsp capers, drained and finely chopped
  • 2 garlic cloves, crushed
  • 1 bunch fresh parsley, chopped
  • small bunch basil, finely chopped
  • zest and juice of 1/2 lemon
  • 45ml (3tbsp) extra virgin olive oil

Each serving contains

  • Energy

    1495kj
    356kcal
    18%
  • Fat

    15g 22%
  • Saturates

    2g 12%
  • Sugars

    2g 2%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 33.3g Protein 23.1g Fibre 2.5g

Method

  1. Bring a large pan of salted water to the boil. Add the potatoes and cook for 12-15 minutes until soft. Drain well, return to the pan and mash until smooth. Leave to cool.
  2. Stir together the mashed potato, drained tuna, spring onion and half the beaten egg. Lightly oil or wet your hands and roll the mixture into 12 balls, each about the size of a large golf ball, and then flatten slightly.
  3. Place the remaining beaten egg on a plate and the breadcrumbs on another plate. Dip each fishcake into the egg until well coated. Then cover in the breadcrumbs. Heat the oil in a large nonstick frying pan and cook the fishcakes for 3-5 minutes on each side until golden and crisp.
  4. Meanwhile, make the salsa verde by stirring together all of the ingredients. Serve the fishcakes with a crisp green salad and the salsa verde alongside.

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