Tuna fish cakes

Tuna fish cakes

Made entirely from ingredients from the store cupboard and freezer, these are great for days when you’re too busy to shop.

By , 21 September 2015

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Tuna fish cakes

  • 45 Mins

  • Serves: 4

Nutritional Info
Each 254g serving contains

  • Energy

    1407KJ

    336KCAL

    17%

  • Fat

    10.8g

    med

    15%

  • Saturates

    2g

    low

    10%

  • Sugars

    2.7g

    low

    3%

  • Salt

    1.8g

    med

    30%
of your reference intake.
Typical energy values per 100g: 554kJ/132kcal.
Ingredients
  • 100g wholemeal bread
  • 88g pack Smash Instant Mash Potato
  • ½ level tsp Asda Onion Granules
  • 2 x 185g cans Chosen by you Tuna Chunks in Sunflower Oil
  • 1 tbsp tomato ketchup
  • 1 large egg (lightly beaten)
  • To Serve
  • Frozen green beans
  • Sweetcorn
Method

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the bread on a baking tray and bake for 5 minutes. Cool, then whizz in a processor or with a hand-held blender to make crumbs. Put on a large plate. Line the baking tray with baking paper.

  • Put the potato in a bowl with the onion granule. Add 375ml boiling water and mix to make mash that's a bit stiffer than usual. Cool.

  • Drain the tuna, then pat with kitchen paper to remove excess oil. Add to the mash with the ketchup. Shape into 8 cakes.

  • Put the egg in a shallow dish. Coat the fish cakes first in the egg, then in the breadcrumbs. Bake for 20 minutes until golden and crispy. Serve with green beans and sweetcorn.