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Tuna fishcakes recipe
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104 ratings
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
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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
2245kj
531kcal
27%
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Fat
12g
16%
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Saturates
2g
11%
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Sugars
9g
10%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 82g
Protein 30.2g
Fibre 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.
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