Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tuna fishcakes with parsley and caper salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
