Name: Tuna Fishcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 tbsp lemon juice; 100 g breadcrumbs; 2 tins of tuna in spring water; 30 g mature cheddar; 600 g potatoes; 1 pinch Sea salt and black pepper; 1 cup Fresh parsley; 1 tbsp milk

Fish Cakes

What types of fish are best for making fish cakes?

Do I need to use fresh fish or can I use canned fish?

What other ingredients are typically used in fish cakes?

What can I do if the fish cakes are falling apart during cooking?

With some potatoes and a couple of store cupboard essentials, you can easily make these tuna fishcakes for a simple week night meal. The easy homemade tzatziki is a must to go with these too!

Milk

Fish

Wheat

Juice

milliliter

lemon juice

Other Bread

gram

bread crumbs

Seafood

tuna

Cheese

cheddar cheese

Fresh Vegetables

potato

Seasonings

sea salt

fresh parsley

milk

Trans fatty acids

Lactose

Carbohydrates

Cholesterol

Vitamin E

Vitamins

Beta-carotene

Vitamin A

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Manganese

Iron

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Sugar

Dietary Fiber

Protein

Calories

Water

Vitamin K

Vitamin C

Vitamin D

Folic Acid (B9)

'Crispy on the outside and smooth on the inside, these Tuna Fish Cakes are the perfect way to use up some cupboard staples for a quick, easy and delicious lunch!'

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Tuna Fishcakes

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