Tuna fishcakes

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4 (makes 8 cakes)

Time to make: 30 mins , excludes making base mix

Ingredients

More weights & measures

1 portion Basic mixed root vege mash (see tip)
1 tablespoon curry powder
2 x 185g cans tuna or salmon in spring water, drained
½ cup corn sweetcornXkernels
2 spring onions, chopped finely
¾ cup wholemeal breadcrumbs
1 egg
spray oil

Warm salad

250g pak choy or other Asian greens
1 small cucumber, sliced
1 ½ cups cherry tomatoes, sliced
6 tablespoons balsamic dressing

Instructions

1 Remove mash from freezer the night before. Preheat oven to 190°C. Place mash in a large bowl and add curry powder, fish, corn, onions, three-quarters of breadcrumbs and egg. Mix well then season. Divide in even-sized pattie-cake shapes.

2 Place on a lightly greased baking tray. Sprinkle over remaining breadcrumbs and bake for 20 minutes or until lightly golden. Meanwhile, prepare salad by mixing all ingredients together.

3 Serve fishcakes (2 per serve) with salad.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 385cal

Kilojoules 1610kJ

Protein 24g

Total fat 14g

–Saturated fat 2g

Carbohydrates 40g

–Sugars 14g

Dietary fibre 8g

Sodium 540mg

Calcium 140mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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