spicy-tuna-fishcakes-

Spicy tuna fishcakes

Easy homemade fishcakes that the whole family can enjoy

By , 24 January 2020

(20 votes)

Spicy tuna fishcakes
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 298g serving contains
  • Energy

    1209KJ

    289KCAL

    14%
  • Fat

    8.3g

    low

    12%
  • Saturates

    0.9g

    low

    5%
  • Sugars

    19.1g

    med

    21%
  • Salt

    1.07g

    med

    18%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
Ingredients
  • 300g sweet potatoes, peeled and chopped
  • 145g tin Asda Skipjack Tuna Chunks in Spring Water, drained
  • Pinch crushed chilli flakes
  • 10g coriander, chopped
  • Zest and juice 1 lime, plus extra wedges to serve (optional)
  • 60g plain breadcrumbs
  • 2tbsp rapeseed oil
  • 1 carrot, cut into matchsticks
  • 160g broccoli, cut into florets
  • ½ Chinese leaf, chopped
  • 3 spring onions, cut into 4cm lengths
  • 170g sachet Asda Soy & Garlic Stir-fry Sauce
Method
  • Bring a pan of water to the boil, add the sweet potatoes and cook for 12-15 mins until soft. Drain and mash.

  • Season the mash with black pepper and stir in the tuna, chilli, coriander, lime zest, and juice. Divide the mixture into 8 and, using wet hands, form into cakes.

  • Put the breadcrumbs on a plate and press the cakes into the crumbs to coat. Chill for 15 mins.

  • Working in batches, heat the oil in a nonstick frying pan and cook the fishcakes for 3-4 mins on each side, until golden brown. Set aside in a warm place.

  • Heat the rest of the oil in another frying pan or wok and stir-fry the carrot and broccoli for 2 mins. Stir in the Chinese leaf and spring onions; cook for 3-4 mins until the veg has softened. Add the stir-fry sauce and cook until heated through. Serve with the fishcakes.