Tuna, caper & spring onion fishcakes

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• Viv1945

  03 July 2009

  Viv1945 commented on this recipe

  Looks like a good storecupboard recipe.

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• Lynn la Viandiere

  03 July 2009

  Lynn la Viandiere commented on this recipe

  Made this lovely dish for lunch. Fishcakes were large and tasty. Perhaps next time will add 1 tbsp of capers and reduce the butter - so reducing the calories.

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• Susannah

  03 July 2009

  Susannah commented on this recipe

  It is a lovely recipe..easy and cheap. great flavour.

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• Lynsay

  06 July 2009

  Lynsay commented on this recipe

  I made these last week, my daughter loves tuna. They were very stodgy and didn't fry too well. I think i will stick to my normal fishcakes....

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• ntina

  07 July 2009

  ntina commented on this recipe

  I made puree instead of mashing the potatoes, so I couldn't form them properly. Very tasteful though.

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• harvey-Knott

  07 July 2009

  harvey-Knott rated and commented on this recipe

  

  Very tasty but did not fry very well as too stodgy. Tried frying with a little vegetable oil for the last couple and had better results.

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• ciara

  08 July 2009

  ciara commented on this recipe

  Delicious! I used tinned boneless sardines instead of the tuna and flat leaf parsley instead of the spring onions. I also fried them in olive oil instead of butter and they kept their shape perfectly. I don't know if I would boil potatoes specifically to make this. I think I would rather wait until I had leftovers to use up again and it will only take 5 - 10 mins.

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• Lindsay Rault

  22 January 2010

  Lindsay Rault rated this recipe

  

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• SellyBell

  31 January 2010

  SellyBell rated this recipe

  

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• Eiiman

  13 August 2010

  Eiiman rated and commented on this recipe

  

  this recipe is amazing. very simple but tasty, the flavours go very well together.

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• Belkey

  06 October 2010

  Belkey rated and commented on this recipe

  

  A good store cupboard recipe and a great way to use up left over mashed potato. Loved the addition of capers and spring onions.

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• cookhouse

  16 March 2012

  cookhouse rated and commented on this recipe

  

  Nice fish cakes and a great standby in the freezer.

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• BadgerChick

  05 December 2012

  BadgerChick rated and commented on this recipe

  

  Great flavour - I made these to use up a can of tuna someone left behind. I am on a weightloss plan so I used olive oil in place of butter (which worked well), I used slightly more tuna and less potato, and instead of making the dip I served the fishcakes on a spinach and rocket salad. Still very tasty!

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• Saira

  11 April 2013

  Saira rated and commented on this recipe

  

  very convenient and quite tasty but I think I will add some herbs or more seasoning next time.

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Ingredients

• 300g floury potatoes , peeled and cut into cubes
• 50g butter
• 1 x 185g tin tuna , drained and flaked
• 4 spring onions , finely chopped
• ½ tbsp capers , rinsed and drained if salted
• 1 tbsp flour for dusting
• 1 tbsp tartare sauce
• 2 tbsp mayonnaise
• watercress to serve
• 1 lemon , cut into wedges

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 300g floury potatoes , peeled and cut into cubes
• 50g butter
• 1 x 185g tin tuna , drained and flaked
• 4 spring onions , finely chopped
• ½ tbsp capers , rinsed and drained if salted
• 1 tbsp flour for dusting
• 1 tbsp tartare sauce
• 2 tbsp mayonnaise
• watercress to serve
• 1 lemon , cut into wedges

Per serving

537 kcalories, protein 22.7g, carbohydrate 35.4g, fat 34.8 g, saturated fat 15.1g, fibre 2.5g, salt 1.58 g

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