Tuna fish cakes recipe
information
Calories per serving 140.
ingredients
350 g (12 oz) potatoes, peeled and diced
200 g (7 oz) canned tuna in brine, drained and flaked
100 g (3 1/2 oz) courgettes, grated
1 tablespoon chopped fresh dill
1 egg, beaten
50 g (1 3/4 oz) fresh white breadcrumbs
low fat cooking spray
salt and freshly ground black pepper
200 g (7 oz) canned tuna in brine, drained and flaked
100 g (3 1/2 oz) courgettes, grated
1 tablespoon chopped fresh dill
1 egg, beaten
50 g (1 3/4 oz) fresh white breadcrumbs
low fat cooking spray
salt and freshly ground black pepper
method
1. Cook the potatoes in a large saucepan of lightly salted, boiling water for 10 minutes, until they are tender Drain and mash them thoroughly.
2. Add the tuna to the potatoes and mix well. Fold in the courgettes with the dill and seasoning.
3. With your hands, shape the mixture into eight cakes. Put the tuna cakes on a baking sheet lined with non stick baking parchment and place them in the freezer for 30 minutes.
4. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Dip the chilled fish cakes into the beaten egg, and then coat them in the breadcrumbs.
5. Spray each tuna cake lightly with low fat cooking spray. Place the cakes on a fresh baking sheet lined with non stick baking parchment. Bake them for 20 minutes until they are golden and crunchy Serve warm.
tip: Chilling the cakes before coating them in egg and breadcrumbs makes them easier to handle and ensures they keep their shape well.
2. Add the tuna to the potatoes and mix well. Fold in the courgettes with the dill and seasoning.
3. With your hands, shape the mixture into eight cakes. Put the tuna cakes on a baking sheet lined with non stick baking parchment and place them in the freezer for 30 minutes.
4. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Dip the chilled fish cakes into the beaten egg, and then coat them in the breadcrumbs.
5. Spray each tuna cake lightly with low fat cooking spray. Place the cakes on a fresh baking sheet lined with non stick baking parchment. Bake them for 20 minutes until they are golden and crunchy Serve warm.
tip: Chilling the cakes before coating them in egg and breadcrumbs makes them easier to handle and ensures they keep their shape well.
serving amount
serves 4
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