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Tasty Tuna and Chive Fishcakes

Tasty Tuna and Chive Fishcakes 
  • 8 People
  • 65 min.
  • easy 
Tuna is such a versatile pantry item – why not use those tins in your cupboard to prepare these tasty fishcakes – great to use as a lunchbox left over too! 
Ingredients
  • 500 g potatoes, peeled and cubed
  • 4 x 170 gram tins tuna in brine, drained
  • 1 onion, grated
  • 1 lemon (zest and juice)
  • 1 x 43 gram sachet Knorr sour cream and chives Potato Bake
  • 250 ml cake flour
  • 3 eggs, lightly beaten
  • 500 ml breadcrumbs
  • 15 ml sunflower oil (for shallow frying)
Cooking Method

  1. Steam or boil the cubed potatoes until soft then mash.

  2. Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake.

  3. Season (to taste) with a little freshly ground black pepper then shape into patties.

  4. Place the cake flour, eggs and breadcrumbs into separate bowls.

  5. Dip a fishcake into flour then shake off the excess then dip in beaten egg then into breadcrumbs to coat.

  6. Heat oil in a fry pan and fry the fishcakes in batches until golden brown then allow to drain on paper towel.

  7. Serve with a fresh side salad and Hellmann's Original Mayonnaise.

  8. Better For You Tips : For a lighter take on this recipe drizzle the fishcakes with oil and oven bake instead of shallow frying

  • Nut Free
  • Dairy Free
  • Gluten Free

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