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1. Boil or steam the potatoes until tender then drain and mash with seasoning and half the butter. Allow to cool. Mix with the tuna, spring onions and capers and a good squeeze of lemon. form into 4 cakes. Dust in flour, then fry in the remaining butter in a non-stick pan till crisp and golden.
2. Mix the tartare and mayo with another squeeze of lemon. Serve with fishcakes, watercress and lemon 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

Latest comments and suggestions

• 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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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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