Image of Tuna Fish Cakes

Tuna Fish Cakes

Store cupboard ingredients make up this protein rich dish

Servings: 6 Fish Cakes

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Chilling Time
30 minutes

Total Time
51 minutes

Course:

Main Course Appetizer

Cuisine:

British

Keywords:

protein recipe simple easy healthy fish tuna Family Fast recipes Low Fat fish cakes Cupboard Low Calorie Pantry Store

Instructions

1 Wash & Scrub the Sweet Potato and prick all over with a fork, wrap in kitchen
towel & microwave for 10 minutes (800 Watts)

Meanwhile drain the tins of Tuna, grate the Carrot and chop the Spring Onions &
the Chives.
2 Take the Sweet Potato from the microwave and scoop out the cooked insides into a
bowl, add the Carrot, Tuna, Spring Onions, Chives, a pinch of salt and the Lemon
Juice & Zest (if using) – Stir to combine.

Crack in the Egg and mix until the mixture comes together.
3 Using your hands form patties the size you would like, I go for about the palm
of my hand.

Place on a tray and chill in the fridge for 30 mins or 15 mins in the freezer –
this stops them falling apart.
4 Heat a little Oil in a frying pan and fry the Fish Cakes for 3-4 minutes a side
until golden and hot all the way through.

Serve with either a salad or more vegetables e.g. green beans and broccoli.