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Tuna fish cakes
1hr 45 Min Serves 4
Ingredients
- 500g potatoes, peeled and chopped
- 3 tbsp natural yoghurt
- 2 tbsp lemon zest
- 3 spring onions, very thinly sliced
- 2 tsp smoked paprika
- 2 tbsp plain flour
- Salt and black pepper
- 1 x 110g tin of John West No Drain Fridge Pot Tuna Steak (in brine)
- 1 egg
- 100g wholewheat breadcrumbs
To Serve:
- Cucumber and dill salad
- Yoghurt and cucumber dip, or your preferred dipping sauce
Made with
No Drain Fridge Pot Tuna Steak With A Little Brine
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Step 1
Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes or until tender when pierced with a knife.
Step 2
Drain the potatoes and return them to the pan. Add the yoghurt, lemon zest, spring onions, paprika, flour, a pinch of salt and a generous amount of black pepper. Mash together until smooth. Gently stir in the tuna.
Step 3
Mix to combine, then divide the mixture in four, adding a little more flour if necessary. Shape into balls, then flatten into patties.
Step 4
Beat the egg in one shallow bowl and place the breadcrumbs in a second. One at a time, dip the fishcakes into the beaten egg, then into the breadcrumbs, gently pressing them on with your fingertips to coat.
Step 5
Place the uncooked fishcakes on a plate, cover and place in the fridge for one hour.
Step 6
Preheat the oven to 200˚C/180˚C fan/gas mark 6.
Step 7
Coat a baking tray with cooking spray, add the fishcakes and coat them with cooking spray, too.
Step 8
Bake for 15 minutes or until hot throughout and golden brown, flipping them over after 10 minutes. Serve with a green salad and your preferred sauce for dipping.
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