Tuna fishcakes are fairly inexpensive, easy to make and, so long as they’re not fried in gluts of oil, are relatively healthy.
Kids usually like them with tomato sauce but making a simple tartar sauce with a little low-fat mayo and some Greek yoghurt makes for a more grown-up treat. Most fishcakes are made with mash but these are made with crushed new potatoes so the cakes have added flavour, texture and vitamin C.
600g new potatoes, washed
400g tinned tuna, drained and broken into flakes (buy tuna soaked in brine if you’re watching your weight, or soaked in olive oil if calories are not a concern)
Zest of half a lemon
Juice of half a lemon
4-6 spring onions finely chopped
1 tbsp low-fat mayonnaise
Salt & pepper
2 tbsp flavourless oil
For the tartar sauce:
2 tbsp low-fat mayonnaise
1 tbsp Greek yoghurt or crème fraiche
1 tsp Dijon mustard (optional)
1 tbsp capers, drained and roughly chopped
1 tbsp chopped parsley (optional)
Salt & pepper
- Put the potatoes in a large pan of water, add some salt and bring to the boil.
- Simmer the potatoes until cooked – 10-15 minutes depending on their size.
- Put all the other fishcake ingredients in bowl, mix together and then set aside.
- Next, make the tartar sauce – mix all the ingredients together and season to taste.
- If you’re not going to eat the fishcakes immediately drain the potatoes and wait for them to cool down completely – otherwise drain and run under cold water for a few minutes then drain well and tip into the bowl with the other cake ingredients.
- Preheat the oven to 200ºC (180ºC fan oven), gas 6.
- Use a fork to roughly mash the potatoes and mix together with the other ingredients.
- Grease a large oven tray with half the oil.
- Shape the mixture into cakes of roughly the same size. Toss in the flour until each cake is lightly dusted and place on the oven tray.
- Drizzle the cakes with the remaining oil then place in the oven and cook for 15- 20 minutes until heated through and starting to brown.
- Serve with the tartar sauce and a pile of peas.