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Tuna fishcakes recipe

3 ratings

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 don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

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