Tuna, caper and spring onion fishcakes
Published: December 19, 2014 at 2:31 PM
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serves 2
Easy
Total time: 30 mins
0 reviews
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Tuna, caper and spring onion fishcakes are a quick and easy meal to make midweek - ready in just 30 minutes. Plus, they can be made from store cupboard ingredients.
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Ingredients
Nutrition
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300g floury potatoes
peeled and cut into cubes
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50g butter
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1 × 185g tin tuna
drained and flaked
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4 spring onions
finely chopped
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½ tbsp capers
rinsed and drained if salted
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1 tbsp for dusting flour
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1 tbsp tartare sauce
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2 tbsp mayonnaise
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to serve watercress
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1 lemon
cut into wedges
Nutrition: per serving
- kcal537
- fat34.8g
- saturates0g
- carbs35.4g
- sugars0g
- fibre2.5g
- protein22.7g
- salt1.58g
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Method
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step 1
Boil or steam the potatoes until tender then drain and mash with seasoning and half the butter. Allow to cool. Mix with the tuna, spring onions and capers and a good squeeze of lemon. Form into 4 cakes. Dust in flour, then fry in the remaining butter in a non-stick pan till crisp and golden.
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step 2
Mix the tartare and mayo with another squeeze of lemon. Serve with fishcakes, watercress and lemon wedges.
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