Tuna melt fishcakes recipe
Created by The Tesco Recipes team
Homemade fishcakes always feel like a treat and this recipe is no exception. Healthy, freezable and budget-friendly, this one will soon become your new family favourite!
See method- Serves 4
- Takes 45 mins
- 501 calories / serving
- Freezable
- Healthy
Ingredients
- 4-pack baking potatoes, peeled and chopped
- 80g spring onions, finely chopped
- 2 x 145g tins tuna in brine, drained
- 200g tin sweetcorn, drained
- 2 tbsp plain flour
- 210g ball mozzarella, drained and cut into 8
- 2 slices wholemeal bread, whizzed to crumbs
- 1 tbsp olive oil
- 380g frozen peas
- ½ lemon, zested and juiced
- 10g fresh mint, leaves finely chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2110kJ 501.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 60.9gProtein 31.6gFibre 12.0g
Method
- Boil the potatoes for 15-20 mins until tender, then drain and mash. Preheat the oven to gas 6, 200°C, fan 180°C.
- Mix three-quarters of the spring onions, all of the tuna, sweetcorn and the fl our into the mash. Season and mix well. Divide the mash mixture into 8, shape each into a 4cm thick patty, then push a piece of cheese into the centre. Re-shape to cover and seal.
- Turn the fishcakes in the breadcrumbs to coat well.
- Heat the oil in a frying pan over a medium heat, then fry the fishcakes in batches for 2 mins each side, or until golden. Transfer to a baking sheet, then bake for 10 mins, or until piping hot and the cheese has melted.
- Meanwhile, boil the peas for 4 mins; drain, then roughly mash. Stir through the lemon juice and mint. Serve with the fishcakes, scattered with the remaining spring onions and lemon zest.
- See more Tinned fish recipes
Freezing and defrosting guidelines
Freeze fishcakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
