Tuna fishcakes recipe
Created by The Tesco Recipes team
Keep a couple of tins of tuna in the cupboard ready for making these simple tuna fishcakes. A super simple wallet-friendly dinner, these crispy fishcakes have added spring onions and peas for an extra boost of flavour.
See method- Serves 4
- 15 mins to prepare and 40 mins to cook
- 531 calories / serving
Ingredients
- 800g potatoes, peeled and diced
- 50ml milk
- 200g frozen peas
- 3 spring onions, finely chopped
- 2 x 145g tins Stockwell & Co tuna in brine, drained
- 200g fresh breadcrumbs
- 2 eggs, lightly beaten
- 2 tbsp olive oil
- 60g wild rocket
- 250g cherry tomatoes, quartered
Each serving contains
- Energy
- 2245kJ 531.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 82.0gProtein 30.2gFibre 8.2g
Method
- Boil the potatoes in a large pan of water for 10-15 mins until tender. Transfer to a large bowl and mash with the milk.
- Boil the peas for 2 mins. Drain, mix with the mash and add the spring onion, tuna and season well. Shape the mixture into 12 patties. Tip the breadcrumbs onto a plate.
- Dip each fishcake in the beaten egg, letting any excess drip off, then dip in the breadcrumbs to coat. Repeat with the remaining mixture.
- Heat half the oil in a nonstick frying pan, add 2-3 fishcakes at a time and cook for about 3-4 mins on each side until golden and crispy.
- Toss the rocket and tomatoes together in a bowl, drizzle with the remaining olive oil, season well and serve with the fishcakes.
- See more Fish recipes
