With some potatoes and a couple of store cupboard essentials, you can easily make these tuna fishcakes for a simple week night meal. The easy homemade tzatziki is a must to go with these too!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 4 people (1 fishcake each)
- 600 g potatoes peeled and diced
- 1 tbsp milk
- 30 g mature cheddar grated
- 1 pinch Sea salt and black pepper
- 2 tins of tuna in spring water drained
- 1 cup Fresh parsley, finely chopped
- 2 tbsp lemon juice
- 1 egg
- 100 g breadcrumbs
Add the potatoes to a pan of boiling water and then simmer for 25 minutes.
Drain the potatoes and then mash with the milk, cheese and salt and pepper.
Add the tuna, parsley and lemon juice and mix well.
Beat the egg in a bowl and set aside. Put the breadcrumbs in a separate bowl and spray a baking tray with a little oil.
Form the mixture in to fishcakes one at a time and then dip them in to the egg and then in to the breadcrumbs making sure they are fully covered.
Put then on a baking tray and put in a preheated oven at 200C for 20 minutes, carefully turning halfway.
Serve with tzatziki, vegetables and salad (all optional).
- Add some vegetables to these by stirring in some sweetcorn, peas or finely chopped spinach.
- Parsley goes really well with tuna, but you could use chives or dill instead in this recipe.
- Make these fish cakes even crispier by using panko breadcrumbs.
- If you want to cook these quicker, and have them even crispier, then fry them. But we wanted to keep them as healthy as possible, so we baked them.
- For a little bit of crunch, add some chopped spring onions to the mixture.
Serving: 1fishcake | Calories: 293kcal | Carbohydrates: 38g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 490mg | Potassium: 919mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1445IU | Vitamin C: 39.9mg | Calcium: 191mg | Iron: 8.6mg