Easy homemade fishcakes that the whole family can enjoy
(25 votes)
Cook: 40 Mins
Serves: 4
Price: 98p per serving
Nutritional Information
Each 298g serving contains
Energy
1210kj
289kcal
1210kj
289kcal
14%
Fat
8.3g
8.3g
Med
12%
12%
Saturates
0.9g
0.9g
Low
5%
5%
Sugars
19.1g
19.1g
High
21%
21%
Salt
1.07g
1.07g
Med
18%
18%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
406kj/97kcal
Typical energy values per 100g:
406kj/97kcal
Ingredients
300g sweet potatoes, peeled and chopped
145g tin Asda Skipjack Tuna Chunks in Spring Water, drained
Pinch crushed chilli flakes
10g coriander, chopped
Zest and juice 1 lime, plus extra wedges to serve (optional)
60g plain breadcrumbs
2tbsp rapeseed oil
1 carrot, cut into matchsticks
160g broccoli, cut into florets
½ Chinese leaf, chopped
3 spring onions, cut into 4cm lengths
170g sachet Asda Soy & Garlic Stir-fry Sauce
Method
1
Bring a pan of water to the boil, add the sweet potatoes and cook for 12-15 mins until soft. Drain and mash.
2
Season the mash with black pepper and stir in the tuna, chilli, coriander, lime zest, and juice. Divide the mixture into 8 and, using wet hands, form into cakes.
3
Put the breadcrumbs on a plate and press the cakes into the crumbs to coat. Chill for 15 mins.
4
Working in batches, heat the oil in a nonstick frying pan and cook the fishcakes for 3-4 mins on each side, until golden brown. Set aside in a warm place.
5
Heat the rest of the oil in another frying pan or wok and stir-fry the carrot and broccoli for 2 mins. Stir in the Chinese leaf and spring onions; cook for 3-4 mins until the veg has softened. Add the stir-fry sauce and cook until heated through. Serve with the fishcakes.