Olive Magazine
Tuna Fishcakes with Parsley and Caper Salad Recipe

Tuna fishcakes with parsley and caper salad

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

The best fishcakes are a good balance of potato and fish. This tuna recipe gets the ratio just right. The parsley and caper salad packs in flavour too.

Nutrition:
NutrientUnit
kcal534
fat32.7g
carbs34.3g
fibre4.9g
protein23.2g
salt1.2g
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Try these tuna fishcakes, then check out our tuna wraps, niçoise salad, tuna pasta salad and more tuna recipes.

Ingredients

  • 300g floury potatoes, peeled and cut into cubes
  • 50g butter
  • 1×185g tin tuna, drained and flaked
  • 6 spring onions, finely chopped
  • 2 tsp red wine vinegar
  • olive oil
  • a small bunch parsley, leaves picked
  • ¼ cucumber, diced
  • 1-2 tbsp capers, drained
  • 1 tbsp for dusting flour
  • ½ lemon, cut into wedges

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.

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