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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
