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Recipe : Tuna Cakes + Chopped Salad


Ready in 45 minutes

Serves 8-10 Fishcakes

Ingredients:

  • 2 Tins Tuna - Drained

  • ½ cup smooth Cottage Cheese

  • 2 eggs - beaten

  • 2 tsp lemon juice

  • 1 tsp parsley

  • 1 TBS red onion / spring onion

  • 2 TBS milk

  • 1 large sweet potato - steamed & mashed

  • Pinch of salt


Preparation:

  1. Get all your ingredients prepped

  2. Mash the sweet potatoes in a bowl, then add all the other ingredients

  3. You can add defrosted frozen corn, peas baby carrots as optional extras

  4. Form into 8-10 patties and flatten slightly

  5. Heat a little oil in a nonstick frying pan over a medium- high heat

  6. Cook the fishcakes for 6 mins on each side, then press down to flatten and flip over to cook each one for a further 2 mins, to the sides get browned

  7. Serve with the lemon wedges, and chopped side salad or slaw


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