Fish

Tuna fishcakes takes 40 minutes to prepare.

Tuna fishcakes takes 20 minutes to cook.

Tuna fishcakes makes 15 servings.

The ingredients for Tuna fishcakes are:

*Potato, raw, 3 small
* Tuna, Canned in Water, 2 can
* Bread crumbs, dry, grated, plain, .5 cup
* Egg, fresh, 1 large
* President's Choice Prepared Dijon Mustard, 1.5 tsp
* Onions, raw, 1 small
* Dried Basil, 1 tsp
* Dried Oregano, .5 tsp
* Dried Parsley, .5 tsp
* Lemon Juice, 3 wedge yields
* Salt to taste
* Pepper to taste
* Olive Oil, 3 tbsp

Here is how you make Tuna fishcakes:

* Boil potatoes till cooked through (about 20 mins)* While potatoes are boiling, chop onion and set aside* After potatoes are cooked, remove peel and mash in a deep mixing bowl* Drain water from tuna and add, mixing thoroughly* Add chopped onion, egg, bread crumbs, mustard, basil, oregano, parsley, lemon juice, salt and pepper and mix thoroughly* Divide the mixture into 15 sections and with each, make a round patty* Divide the olive oil based on the size of pan you are using to cook the patties. I was able to use 1.5 tbsp for two cooking batches - 8 in one, 7 in the other. * Heat oil in the pan, and place in patties - now cook one side for 15 seconds and then turn over for 15 seconds.* Then cook each side on medium heat for 3-5 minutes(The reason for cooking each side for 15 seconds is that the patties absorb oil, so we want to make sure we get a little bit on both sides ...otherwise a) they'll get too dry on one side and/or b) we may end up using more oil.)Hope you like them! Makes 15 servingsNumber of Servings: 15Recipe submitted by SparkPeople user INSPIREDBYCHJ.

The nutritional information for Tuna fishcakes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 97.8

• Total Fat: 3.5 g
• Cholesterol: 20.8 mg
• Sodium: 130.6 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 1.1 g
• Protein: 7.3 g