Recipes
Tuna fish cakes
Made entirely from ingredients from the store cupboard and freezer, these are great for days when you’re too busy to shop.
Made entirely from ingredients from the store cupboard and freezer, these are great for days when you’re too busy to shop.
Cook: 45 Mins
Serves: 4
Price: 63p per serving
Nutritional Information
Each 254g serving contains
Energy
1407kj
336kcal
1407kj
336kcal
17%
Fat
10.8g
10.8g
Med
15%
15%
Saturates
2g
2g
Med
10%
10%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
1.8g
1.8g
High
30%
30%
of your reference intake.
Typical energy values per 100g:
554kj/132kcal
Typical energy values per 100g:
554kj/132kcal
Ingredients
Sweetcorn
100g wholemeal bread
88g pack Smash Instant Mash Potato
½ level tsp Asda Onion Granules
2 x 185g cans Chosen by you Tuna Chunks in Sunflower Oil
1 tbsp tomato ketchup
1 large egg (lightly beaten)
Frozen green beans
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Put the bread on a baking tray and bake for 5 minutes. Cool, then whizz in a processor or with a hand-held blender to make crumbs. Put on a large plate. Line the baking tray with baking paper.
2
Put the potato in a bowl with the onion granule. Add 375ml boiling water and mix to make mash that's a bit stiffer than usual. Cool.
3
Drain the tuna, then pat with kitchen paper to remove excess oil. Add to the mash with the ketchup. Shape into 8 cakes.
4
Put the egg in a shallow dish. Coat the fish cakes first in the egg, then in the breadcrumbs. Bake for 20 minutes until golden and crispy. Serve with green beans and sweetcorn.