Rosti fish cakes

Rosti fish cakes

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving
NutrientUnit
kcal430
fat27g
saturates4g
carbs28g
sugars4g
fibre7g
protein19g
salt1.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
SALMON

If you prefer, you can make these fishcakes from tinned salmon, but they will cost a little more.

Goes well with

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    Rating: 5 out of 5.2 ratings
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