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Tuna Potato Cakes Green Salad

Tuna Potato Cakes Green Salad

This tuna fish cake recipe transforms a humble tin of tuna into an ocean-fresh dinner that the whole family will love. Served with a garden salad, it’s one of those healthy tuna recipes perfect for any hot summer night. Create these easy fish cakes in just 25 minutes, a quick and healthy dinner for 4 people.

  • Cook

    mins

  • Difficulty

  • Preparation time

    mins

  • serves

    people
  • 1 Continental Deb Instant Mashed Potato
  • 1 x 425 g canned tuna in spring water, drained
  • 3 shallot or spring onions, thinly sliced
  • freshly ground black pepper
  • 1 tablespoon plain flour
  • 2 teaspoons sunflower oil

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

208kcal

Energy (kJ)

873kJ

Protein (g)

26.6g

Carbohydrate incl. fibre (g)

10.7g

Carbohydrate excl. fibre (g)

9.7g

Sugar (g)

2.5g

Fibre (g)

1.0g

Fat (g)

5.9g

Saturated fat (g)

1.1g

Unsaturated fat (g)

4.3g

Monounsaturated fat (g)

2.1g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

45mg

Sodium (mg)

137mg

Salt (g)

0.34g

Vitamin A (IU)

22IU

Vitamin C (mg)

2.2mg

Calcium (mg)

26mg

Iron (mg)

1.40mg

Total

834kcal

3492kJ

106.5g

42.7g

38.8g

10.0g

3.9g

23.7g

4.5g

17.3g

8.5g

7.4g

0.0g

178mg

548mg

1.37g

86IU

9.0mg

103mg

5.61mg

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  • 1 Prepare the Mash following packet instructions. Allow to cool.
  • 2 Combine the tuna and spring onions with the potato, season with a little black pepper.
  • 3 Using wet hands, fashion into 8 patties and lightly dust with flour.
  • 4 Preheat a non-stick fry pan to moderately hot and add the oil, place patties in pan and allow to cook 2-3 minutes each side or until golden and hot to the centre.