Potato and Tuna Cakes Recipes

Prep in:
20 mins
Cook in:
10 mins
Serves:
2
Per Serving %RI
Energy (Kcal) 609 30%
Energy (KJ) 2536 30%
Fat 38.0g 54%
Saturated Fat 8.8g 44%
Total Sugars 5.2g 5%
Salt 1.0g 16%

Cook the spring onions in the softened butter until soft then tip into a mixing bowl. Pop in the mash, drained tinned tuna, seaweed, chopped dill and a little salt and milled pepper. Lightly mix everything together with a fork then divide into 4 balls, form into a fishcake shape. If you have time chill in the fridge for 20 minutes.

Take 3 bowls, add flour to one, beaten egg to one and the breadcrumbs mixed with the chopped parsley to the third.

Gently roll each cake in the flour, dip into the egg and then roll in the breadcrumbs.

Fry the fishcakes in the sunflower oil for about 8-10 minutes over a medium heat until golden and crisp.

Meanwhile to make the salad, simply toss all the ingredients together and serve alongside the fishcakes.

Ingredients

150g Leftover mashed potato

1 tin of tuna in spring water, drained

1tsp seaweed (optional)

3 spring onions, chopped

5g butter

Zest of ½ lemon

½ tsp chopped dill

1 egg beaten

20g plain flour

30g breadcrumbs

1dsp chopped parley

2-3tbsp sunflower oil for frying

For the salad

1 avocado, roughly chopped

½ cucumber, peeled and chopped

5 cherry tomatoes, roughly chopped

Juice of ½ lemon

2tsp olive oil

Salt and milled pepper

150g Leftover mashed potato 1 tin of tuna in spring water, drained 1tsp seaweed (optional) 3 spring onions, chopped 5g butter Zest of ½ lemon ½ tsp chopped dill 1 egg beaten 20g plain flour 30g breadcrumbs 1dsp chopped parley 2-3tbsp sunflower oil for frying For the salad 1 avocado, roughly chopped ½ cucumber, peeled and chopped 5 cherry tomatoes, roughly chopped Juice of ½ lemon 2tsp olive oil Salt and milled pepper

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