Tuna Fishcake Bites Recipe

Name: Tuna Fishcake Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs potatoes; butter; 2 hard-boiled eggs, chopped; 3 green onions, chopped; 12 lemon, zest; 1 teaspoon lemon juice; 2 tablespoons chopped fresh parsley; 7 ounces tuna in oil, drained; 2 teaspoons capers, chopped; 2 eggs, lightly beaten; 2 cups fresh white breadcrumbs; sunflower oil (for frying)

Servings: persons

1 12 lbs potatoes
butter
2 hard-boiled eggs, chopped
3 green onions, chopped
12 lemon, zest
1 teaspoon lemon juice
2 tablespoons chopped fresh parsley
7 ounces tuna in oil, drained
2 teaspoons capers, chopped
2 eggs, lightly beaten
2 cups fresh white breadcrumbs
sunflower oil (for frying)

1
Boil the potatoes, Drain and mash with butter.
2
Cool.
3
Mix the hard boiled eggs, onions, lemon rind and juice, parsley, tuna, capers and 1 T of the beaten egg into the cooled potato.
4
Roll the fishcake mixture into about 24 balls.
5
Dip these into egg and then roll gently in the breadcrumbs.
6
Transfer to a plate.
7
Heat 6 tablespoons oil in frying pan and fry the balls, in batches, for about 4 minutes, until browned all over.
8
Drain on paper towels.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs potatoes, butter, 2 hard-boiled eggs, chopped, 3 green onions, chopped, and more.

Yes, Tuna Fishcake Bites falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tuna Fishcake Bites

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