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Ingredients
- floury potatoes 300g, peeled and cut into cubes
- butter 50g
- tuna 1×185g tin, drained and flaked
- spring onions 6, finely chopped
- red wine vinegar 2 tsp
- olive oil
- parsley a small bunch, leaves picked
- cucumber ¼, diced
- capers 1-2 tbsp, drained
- flour 1 tbsp for dusting
- lemon ½, cut into wedges
Method
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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.
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Step 2
Whisk the vinegar with 1 tbsp olive oil. Toss with the parsley, cucumber, capers and the rest of the spring onions.
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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.
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Step 4
Serve the fishcakes with the salad and lemon wedges on the side.
Nutritional Information
- Kcals 534
- Fat 32.7g
- Carbs 34.3g
- Fibre 4.9g
- Protein 23.2g
- Salt 1.2g
