Tuna Fishcakes Recipe

Name: Tuna Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baked potatoes; 2 (200 g) cans tuna; 4 spring onions; 1 large hard-boiled egg; 12 lemon, juice of; 1 tablespoon butter; 1 fluid ounce milk; ½ teaspoon black pepper; 1 pinch mixed herbs; olive oil, for frying

Servings: persons

4 large baked potatoes
2 (200 g) cans tuna
4 spring onions
1 large hard-boiled egg
12 lemon, juice of
1 tablespoon butter
1 fluid ounce milk
½ teaspoon black pepper
1 pinch mixed herbs
olive oil, for frying

1
Cook the potatoes in the microwave until soft, remove the skin, then mash with the butter in a large mixing bowl.
2
Chop the egg and onions into small pieces and place in small bowl along with the tuna, lemon.
3
Gradually add the mixture to the potatoes, stirring well.
4
Next mix in the lemon juice, herbs and black pepper.
5
Add the milk to the mixture, again stirring well.
6
Refrigerate for about an hour.
7
When cold, with your hands, shape the mixture into round cakes.
8
Heat the oil in a large frying, then add the fishcakes and cook for about 3 minutes on each side, or until golden brown.
9
Delicious eaten hot or cold.

524

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 10 ingredients. The key ingredients include: 4 large baked potatoes, 2 (200 g) cans tuna, 4 spring onions, 1 large hard-boiled egg, and more.

Yes, Tuna Fishcakes 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 Fishcakes

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