Tuna fishcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 can of tuna, drained2 medium potatoes1 tbsp mayo2 tbsp chopped fresh parsleyJuice of 1/2 lemonSalt and pepper to taste1 egg, beaten, for coatingFlour, for coating1 good handful of breadcrumbs, for coating1 tbsp sunflower oil, for frying
Peel and boil the potatoes. Add the potatoes, tuna, mayo, lemon juice and parsley to the blender and blend until combined. Season according to taste.
Divide the mixture into four and shape into patties. Roll these in the flour and then put in the fridge for half an hour or so.
When they're cool, brush them with the beaten egg and roll them in the breadcrumbs. Heat the sunflower oil in a frying pan and fry the cakes at a medium heat until the breadcrumbs are a nice dark brown.
Number of Servings: 2
Recipe submitted by SparkPeople user KERRYSPARK.
Divide the mixture into four and shape into patties. Roll these in the flour and then put in the fridge for half an hour or so.
When they're cool, brush them with the beaten egg and roll them in the breadcrumbs. Heat the sunflower oil in a frying pan and fry the cakes at a medium heat until the breadcrumbs are a nice dark brown.
Number of Servings: 2
Recipe submitted by SparkPeople user KERRYSPARK.
Nutritional Info Amount Per Serving
- Calories: 460.0
- Total Fat: 12.0 g
- Cholesterol: 66.7 mg
- Sodium: 437.6 mg
- Total Carbs: 63.7 g
- Dietary Fiber: 5.8 g
- Protein: 24.5 g
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