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Ingredients
- floury potatoes 300g, peeled and cut into cubes
- butter 50g
- tuna 1 × 185g tin, drained and flaked
- spring onions 4, finely chopped
- capers ½ tbsp, rinsed and drained if salted
- flour 1 tbsp for dusting
- tartare sauce 1 tbsp
- mayonnaise 2 tbsp
- watercress to serve
- lemon 1, cut into wedges
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.
-
Step 2
Mix the tartare and mayo with another squeeze of lemon. Serve with fishcakes, watercress and lemon wedges.
Nutritional Information
- Kcals 537
- Carbs 35.4g
- Protein 22.7g
- Fat 34.8g
- Salt 1.58g
- Fibre 2.5g
