Fish

Tuna fishcakes is for Dinner.

Tuna fishcakes takes 60 minutes to prepare.

Tuna fishcakes takes 10 minutes to cook.

Tuna fishcakes makes 2 servings.

The ingredients for Tuna fishcakes are:

1 can of tuna, drained
2 medium potatoes
1 tbsp mayo
2 tbsp chopped fresh parsley
Juice of 1/2 lemon
Salt and pepper to taste
1 egg, beaten, for coating
Flour, for coating
1 good handful of breadcrumbs, for coating
1 tbsp sunflower oil, for frying

Here is how you make Tuna fishcakes:

Peel and boil the potatoes. Add the potatoes, tuna, mayo, lemon juice and parsley to the blender and blend until combined. Season according to taste.Divide the mixture into four and shape into patties. Roll these in the flour and then put in the fridge for half an hour or so.When they're cool, brush them with the beaten egg and roll them in the breadcrumbs. Heat the sunflower oil in a frying pan and fry the cakes at a medium heat until the breadcrumbs are a nice dark brown.Number of Servings: 2Recipe submitted by SparkPeople user KERRYSPARK.

The nutritional information for Tuna fishcakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 460.0

• Total Fat: 12.0 g
• Cholesterol: 66.7 mg
• Sodium: 437.6 mg
• Total Carbs: 63.7 g
• Dietary Fiber: 5.8 g
• Protein: 24.5 g