Tuna, caper and spring onion fishcakes
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 300g floury potatoespeeled and cut into cubes
- 50g butter
- 1 × 185g tin tunadrained and flaked
- 4 spring onionsfinely chopped
- ½ tbsp capersrinsed and drained if salted
- 1 tbsp for dusting flour
- 1 tbsp tartare sauce
- 2 tbsp mayonnaise
- to serve watercress
- 1 lemoncut into wedges
Nutrition: per serving
- kcal537
- fat34.8g
- saturates0g
- carbs35.4g
- sugars0g
- fibre2.5g
- protein22.7g
- salt1.58g
Method
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.
