Tuna Fishcakes
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g Potato (peeled and diced)
- 1 tbsp Whole milk
- 30 g Mature cheddar (grated)
- 1 pinch Fine sea salt and ground black pepper
- 370 g Tuna (canned; drained)
- 60 g Fresh parsley (finely chopped)
- 2 tablespoons Lemon juice
- 1 Egg
- 100 g Breadcrumbs
Method
- Preheat your oven at 190ยฐC/170ยฐC(fan)/375ยฐF/Gas 5
- Add 600 g Potato to a pan of boiling water and then simmer for 25 minutes.
- Drain the potatoes and then mash with 1 tbsp Whole milk, 30 g Mature cheddar and 1 pinch Sea salt and black pepper.
- Add 370 g Tuna, 60 g Fresh parsley and 2 tbsp Lemon juice and mix well.
- Whisk 1 Egg in a bowl and set aside. Put 100 g Breadcrumbs in a separate bowl and spray a baking tray with a little oil.
- Form the mixture into fishcakes one at a time and then dip them in to the egg and then into the breadcrumbs making sure they are fully covered.
- Put the fish cakes onto an oiled baking sheet. Place them into the oven for 20 minutes, turning carefully half way through.
- Serve with tzatziki, vegetables and salad (all optional).