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Tuna melt fishcakes recipe

Tuna melt fishcakes recipe

3 ratings

Created by The Tesco Real Food team

Homemade fishcakes always feel like a treat and this recipe is no exception. Healthy, freezable and budget-friendly, this one will soon become your new family favourite! See method

  • Serves 4
  • Takes 45 mins
  • 501 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 4-pack baking potatoes, peeled and chopped
  • 80g spring onions, finely chopped
  • 2 x 145g tins tuna in brine, drained
  • 200g tin sweetcorn, drained
  • 2 tbsp plain flour 
  • 210g ball mozzarella, drained and cut into 8
  • 2 slices wholemeal bread, whizzed to crumbs
  • 1 tbsp olive oil
  • 380g frozen peas
  • ½ lemon, zested and juiced
  • 10g fresh mint, leaves finely chopped
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2110kj
    501kcal     25%

  • Fat

    12g 17%

  • Saturates

    5g 24%

  • Sugars

    11g 12%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 60.9g Protein 31.6g Fibre 12g

Method

  1. Boil the potatoes for 15-20 mins until tender, then drain and mash. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Mix three-quarters of the spring onions, all of the tuna, sweetcorn and the fl our into the mash. Season and mix well. Divide the mash mixture into 8, shape each into a 4cm thick patty, then push a piece of cheese into the centre. Re-shape to cover and seal.
  3. Turn the fishcakes in the breadcrumbs to coat well.
  4. Heat the oil in a frying pan over a medium heat, then fry the fishcakes in batches for 2 mins each side, or until golden. Transfer to a baking sheet, then bake for 10 mins, or until piping hot and the cheese has melted.
  5. Meanwhile, boil the peas for 4 mins; drain, then roughly mash. Stir through the lemon juice and mint. Serve with the fishcakes, scattered with the remaining spring onions and lemon zest.

Freezing and defrosting guidelines

Freeze fishcakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Tinned fish recipes

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