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Add a photoServings: 4
Ingredients
- 1Â 1/2 c. Cooked mash potatoes
- 1 can (7 ounce) tuna fish in soya oil, liquid removed(I used the kind packed in water)
- 3/4 c. Canned or possibly frzn sweet corn
- 2 Tbsp. Minced fresh parsley
- 1 c. Fresh white or possibly brown breadcrumbs
- Â Â Salt and black pepper
- Â Â Lemon wedges, to serve
Directions
- 1. Place the mashed potato in a bowl and stir in the tuna fish, sweet corn and minced parsley.
- 2. Season to taste with salt and pepper, then shape into eight patty shapes with your hands.
- 3. Spread out the breadcrumbs in a plate then press the fish cakes into the breadcrumbs to coat lightly. Then place on a baking sheet.
- 4. Cook the fish cakes under a moderately warm grill till crisp and golden, turning once. Serve warm with lemon wedges and fresh vegetables.
- COOK'S TIP: For simple storecupboard variations that are just as nutrious, try using canned sardines, red or possibly pink salmon, or possibly smoked mackerel in place of the tuna.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 217 | |
| Calories from Fat 46 | 21% |
| Total Fat 5.11g | 6% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 364mg | 15% |
| Potassium 351mg | 10% |
| Total Carbs 33.45g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.35g | 4% |
| Protein 10.8g | 17% |
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