Nutrition and extra info
- Fish cakes can be frozen uncooked
Nutrition: per serving
- kcal395
- fat21g
- saturates4g
- carbs30g
- sugars7g
- fibre6g
- protein24g
- salt2.09g
Ingredients
- 300g potatoes, peeled and chopped into small chunks
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g green beans
- 225g jar sustainable tuna (we used Marine Stewardship Council-approved Waitrose albacore tuna), drained and flaked
Tuna
tune-ahA member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 50g plain flour
- 2 Cos lettuces, torn
- 140g black olives in olive oil
- 4 tomatoes, quartered
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 tbsp white or red wine vinegar
Method
In a large pan, cover the potatoes in salted water and bring to the boil. Once boiling, turn the heat down to a simmer and pop in the eggs. Cook for 7 mins, then add the beans. Cook for 3-4 mins more until the potatoes are tender.
Tip everything into a large colander and remove the potatoes and place in a bowl. Run the eggs and beans under cold water until cool. Mash the potatoes with some seasoning and mix with the tuna. Shape into 4 patties, and roll in the flour to coat.
Heat grill to high. Cook the fish cakes for 6-7 mins each side until hot and golden. Meanwhile, assemble the salad: put the lettuce, green beans, black olives and tomatoes in a large bowl. Drizzle over 1-2 tbsp of the olive oil from the olives and the vinegar and toss through. Divide between 4 plates. Peel the eggs and quarter, then add a fish cake and 4 egg quarters to each salad.
Comments, questions and tips