Tuna fishcakes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 300g floury potatoespeeled and cut into cubes
- 50g butter
- 1×185g tin tunadrained and flaked
- 6 spring onionsfinely chopped
- 2 tsp red wine vinegar
- olive oil
- a small bunch parsleyleaves picked
- ¼ cucumberdiced
- 1-2 tbsp capersdrained
- 1 tbsp for dusting flour
- ½ lemoncut into wedges
Nutrition: per serving
- kcal534
- fat32.7g
- carbs34.3g
- fibre4.9g
- protein23.2g
- salt1.2g
Method
step 1
Boil or steam the potatoes until tender, then drain and mash with ½ of the butter and some seasoning. Leave to cool. Mix with the tuna and ¾ of the spring onions. Form into 4 cakes and chill for 20 minutes, or until you’re ready to cook.
step 2
Whisk the vinegar with 1 tbsp olive oil. Toss with the parsley, cucumber, capers and the rest of the spring onions.
step 3
Dust the fishcakes lightly in flour, then fry them in the rest of the butter, in a non-stick pan, until they’re crisp and golden on the outside.
step 4
Serve the fishcakes with the salad and lemon wedges on the side.
