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Tuna fishcakes recipe

1 rating

Keep a couple of tins of tuna in the cupboard ready for making these simple tuna fishcakes. A super simple wallet-friendly dinner, these crispy fishcakes have added spring onions and peas for an extra boost of flavour. See method

Serves 4
15 mins to prepare and 40 mins to cook
531 calories / serving
Healthy

Ingredients

800g potatoes, peeled and diced
50ml milk
200g frozen peas
3 spring onions, finely chopped
2 x 145g tins Stockwell & Co tuna in brine, drained
200g fresh breadcrumbs
2 eggs, lightly beaten
2 tbsp olive oil
60g wild rocket
250g cherry tomatoes, quartered

If you haven't got any white potatoes, try using sweet potatoes

Each serving contains

Energy
2245kj
531kcal 27%
Fat
12g 16%
Saturates
2g 11%
Sugars
9g 10%
Salt
1.6g 27%

of the reference intake
Carbohydrate 82g Protein 30.2g Fibre 8.2g

Method

Boil the potatoes in a large pan of water for 10-15 mins until tender. Transfer to a large bowl and mash with the milk.
Boil the peas for 2 mins. Drain, mix with the mash and add the spring onion, tuna and season well. Shape the mixture into 12 patties. Tip the breadcrumbs onto a plate.
Dip each fishcake in the beaten egg, letting any excess drip off, then dip in the breadcrumbs to coat. Repeat with the remaining mixture.
Heat half the oil in a nonstick frying pan, add 2-3 fishcakes at a time and cook for about 3-4 mins on each side until golden and crispy.
Toss the rocket and tomatoes together in a bowl, drizzle with the remaining olive oil, season well and serve with the fishcakes.

See more Fish recipes