Tuna fish cakes
1hr 45 Min Serves 4
- 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
- Cucumber and dill salad
- Yoghurt and cucumber dip, or your preferred dipping sauce
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.
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.
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.
Mix to combine, then divide the mixture in four, adding a little more flour if necessary. Shape into balls, then flatten into patties.
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.
Place the uncooked fishcakes on a plate, cover and place in the fridge for one hour.
Preheat the oven to 200˚C/180˚C fan/gas mark 6.
Coat a baking tray with cooking spray, add the fishcakes and coat them with cooking spray, too.
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.
Share this recipe