Tuna fishcakes
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Tuna fishcakes calories by ingredient
Introduction
Makes two good, large fishcakes. Although they're not the lowest calorie food, they're very filling and will certainly keep you going! Serve with rocket salad and tartare sauce.Serves two. Makes two good, large fishcakes. Although they're not the lowest calorie food, they're very filling and will certainly keep you going! Serve with rocket salad and tartare sauce.
Serves two.
Number of Servings: 2
Ingredients
-
1 can of tuna, drained
2 medium potatoes
1 tbsp mayo
2 tbsp chopped fresh parsley
Juice of 1/2 lemon
Salt and pepper to taste
1 egg, beaten, for coating
Flour, for coating
1 good handful of breadcrumbs, for coating
1 tbsp sunflower oil, for frying
Directions
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.