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Air Fryer Tuna Fishcakes

Name: Air Fryer Tuna Fishcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tins John West ECOTWIST Tuna Chunks in Brine; 2 medium/large potatoes (approx 400g raw unpeeled); 2-3 Spring onions, sliced; ½ green pepper, very finely chopped; 1 red or green chilli, very finely chopped, optional; 2-3 tbs chopped parsley or chives (or a mix of both); 1 lemon, half zested and juiced, other half cut into wedges for serving; 1 tsp Paprika; Plenty of black pepper; 1 tbs Cheddar cheese, grated; 2 eggs, beaten; Large Handful panko breadcrumbs; Spray oil (olive or sunflower)

mins

30

approx

4

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Average rating: 3.5/5 from 46 reviews

Nutrition

INGREDIENTS

2 tins John West ECOTWIST Tuna Chunks in Brine

2 medium/large potatoes (approx 400g raw unpeeled)

2-3 Spring onions, sliced

½ green pepper, very finely chopped

1 red or green chilli, very finely chopped, optional

2-3 tbs chopped parsley or chives (or a mix of both)

1 lemon, half zested and juiced, other half cut into wedges for serving

1 tsp Paprika

Plenty of black pepper

1 tbs Cheddar cheese, grated

2 eggs, beaten

Large Handful panko breadcrumbs

Spray oil (olive or sunflower)

Featuring

Tuna Chunks In Brine 4 Pack

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Step 1

Peel and cut the potatoes into 2cm chunks then boil in unsalted water for about 8-10 minutes or until tender. Drain and tip into a large bowl then allow to cool. Alternatively, if you have leftover mashed potato, you can use that

Step 2

When cooled, crush the potatoes slightly with a fork then add the spring onions, red or green pepper, chilli, herbs, lemon zest, lemon juice, paprika, black pepper and grated cheese and mix

Step 3

Add the beaten eggs and breadcrumbs and mix again

Step 4

Drain the tuna and fold through gently so you don’t break it up too much. Leave for 20 minutes in the fridge to firm up a little

Step 5

Using clean hands, form the mix into 8 patties and lay them onto a tray or board. Spritz both sides with a little spray oil then place 4 into the air fryer.

Step 6

Cook in the airfryer at 180°C for 6 minutes then carefully turn the fishcakes over and cook for another 4-6 minutes until golden and crispy round the edges. All fryers vary so check that the fishcakes are thoroughly heated through

Step 7

Serve with a salad, extra lemon wedges for squeezing over and a little chilli sauce if you like

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