Tuna Fish Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
180g tin tuna, drained, bones and skin removed and mashed1 spring onion, finely chopped1 carrot, diced finely1 stick celery, diced finely1 tsp finely grated lemon zestsprinkle of lemon pepper2 tsp chopped dried parsley1 tsp dijon mustard150g sweet potato, steamed100g butternut pumpkin, steamed2 tsp olive oil (divided)
in a non stick pan heat 1tsp oil and cook carrot, celery and spring onion until softened.
Put sweet potato and pumpkin into food processor, wizz until smooth,
Add lemon zest, lemon pepper, parsley, mustard and mix
Stir in tuna. and carrot, celery mixture.
Form into 4 patties
Stand in fridge for at least 1 hr.
Heat remaining oil in non stick pan, and cook the patties until browned on both sides.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user EMMABE1.
Put sweet potato and pumpkin into food processor, wizz until smooth,
Add lemon zest, lemon pepper, parsley, mustard and mix
Stir in tuna. and carrot, celery mixture.
Form into 4 patties
Stand in fridge for at least 1 hr.
Heat remaining oil in non stick pan, and cook the patties until browned on both sides.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user EMMABE1.
Nutritional Info Amount Per Serving
- Calories: 231.5
- Total Fat: 5.4 g
- Cholesterol: 27.0 mg
- Sodium: 352.7 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.1 g
- Protein: 25.4 g
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