Rosti fish cakes

Rosti fish cakes

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(1 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 2

Use salmon or tuna in these casual fishcakes with grated potato, capers, asparagus and mustard

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
430
protein
19g
carbs
28g
fat
27g
saturates
4g
fibre
7g
sugar
4g
salt
1.3g

Ingredients

  • 300g potatoes
  • 80g can tuna in brine, drained (or use salmon - see tip, below)
  • 2 tbsp capers in brine, drained
  • 2 spring onions, trimmed and finely chopped
  • 1 large egg, beaten
  • 4 tbsp olive oil
  • ½ bunch asparagus spears, from Asparagus, pea & feta frittata - see 'goes well with')
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ pack watercress

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Method

  1. Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
  2. Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
  3. Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.

Recipe from Good Food magazine, June 2014

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Comments

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wooz's picture
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I thought these were very good, not earth shattering, but a welcome change from normal fish cakes. Not sure the capers did much.

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