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Tuna fishcakes

Published: December 19, 2014 at 2:33 PM

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Serves 2

Easy

Total time: 40 mins

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Make these easy tuna and potato fishcakes for a simple storecupboard supper, accompanied with a punchy parsley and caper salad

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Try these tuna fishcakes, then check out our tuna wraps, niçoise salad, tuna pasta salad and more tuna recipes.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal534
• fat32.7g
• carbs34.3g
• fibre4.9g
• protein23.2g
• salt1.2g

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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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