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Tuna Fish Cakes

Tuna Fish Cakes

Store cupboard ingredients make up this protein rich dish
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 51 minutes
Course Appetizer, Main Course
Cuisine British
Servings 6 Fish Cakes
Calories 136 kcal

Ingredients
  

  • 1 Sweet Potato Approx 180g
  • 2 tins Tuna
  • 100 grams Grated Raw Carrot
  • 2 tsp Chopped Chives
  • 3 Spring Onions
  • 1 tbsp Lemon Juice
  • Zest of 1 Lemon
  • 1 Egg
  • Pinch Salt
  • Olive Oil to fry

Instructions
 

  • Wash & Scrub the Sweet Potato and prick all over with a fork, wrap in kitchen towel & microwave for 10 minutes (800 Watts)
    Meanwhile drain the tins of Tuna, grate the Carrot and chop the Spring Onions & the Chives.
  • Take the Sweet Potato from the microwave and scoop out the cooked insides into a bowl, add the Carrot, Tuna, Spring Onions, Chives, a pinch of salt and the Lemon Juice & Zest (if using) – Stir to combine.
    Crack in the Egg and mix until the mixture comes together.
  • Using your hands form patties the size you would like, I go for about the palm of my hand.
    Place on a tray and chill in the fridge for 30 mins or 15 mins in the freezer – this stops them falling apart.
  • Heat a little Oil in a frying pan and fry the Fish Cakes for 3-4 minutes a side until golden and hot all the way through.
    Serve with either a salad or more vegetables e.g. green beans and broccoli.

Notes

LEFTOVERS TIP

Now leftover fish cakes I would take the left overs and mix them together in a bowl using a little egg if needed to bring them together. Then I would roll out small bite sized balls and then roll them in flour, beaten egg then in panko. Then simply fry them for a delicious party snack or as an appetiser.
Keyword Cupboard, Easy, Family, Fast, Fish, Fish Cakes, Healthy, Low Calorie, Low Fat, Pantry, Protein, Recipe, Recipes, Simple, Store, Tuna