Summertime calls for lighter dishes that are easy to make, so this easy tuna fishcakes recipe will have you making the most of the sunshine. Ideal with a fresh summer salad, this meal always goes down a treat with the whole family – especially when dining al fresco!
Tuna is a great source of protein for growing kids and grown ups. But instead of using it in your lunchtime sandwiches it is worth having a tin or two in the cupboard to knock up some easy fishcakes. We’ve also added in some flavourless Vitamin D3 Mini Drops from Nature’s Aid to help make it extra nutritious.
Make this easy tuna fishcakes recipe together
Cooking together as a family is a great way to bond, so if your kids like to get stuck in then this is a great recipe to cook with them. If your kids are little ones then have them help with the mixing and shaping of the fishcakes, or if you have older children or teenagers then it’s a great chance to teach them how to safely use a knife for chopping.
Tuna fishcakes with lemon mayo & salad – ingredients
500g potato, mashed (Maris Pipers are best)
2 spring onions, chopped
Small bunch of flat leaf parsley, chopped
2 x 150g cans of tuna, drained
2 eggs, beaten
2 tbsp
Plain flour
100g
Panko breadcrumbs
Nature’s Aid vitamin D3 Mini Drops
1/2 lemon, juiced
4 tbsp mayonnaise
Salad leaves of your choice
Method
1) Peel, chop and boil your potatoes, then mash well. Set aside to cool while preparing the other ingredients. Chop the parsley and spring onions, drain the tuna, and prepare 3 separate plates or bowls for the eggs, flour, and breadcrumbs.
2) Mix the parsley, spring onion and tuna into the mashed potato. Once mixed, add in the Nature’s Aid Mini Drops and mix in.
3) Add a couple of tablespoons of vegetable oil to a large frying pan and bring to a medium heat. Roll the fishcake mix into patties to your preferred size and set aside. Once you have formed them all, dip them into the flour, then dip them into the egg to cover well, and then coat them in the breadcrumbs.
4) Add your fishcakes to the pan, and fry for 3-4 minutes on each side, Keeping an eye on the heat to make sure they don’t burn.
5) While they cook, stir the lemon juice through the mayonnaise and prepare your salad. Once the fishcakes are ready, plate up and serve.
Top Tips!
- This easy tuna fishcakes recipe is a great way of using up any leftover mashed potatoes, or you can cook extra mash the day before if you’re having another meal with mash.
- Fancy something spicy? Replace the lemon in the mayo with some sweet chilli sauce, and add a pinch of cayenne pepper to the fishcake mix
