We tend to think of salmon as the staple fish used in fishcakes, but using tuna is a tasty and cheaper alternative. With only 1 tin of tuna, you can serve the family a healthy lunch and best of all, the kids will love helping out making them – using their hands to create their own food is the easiest way to help little ones understand what goes into their meals. The seeded coating adds crunch and an extra protein and vitamin boost. These fishcakes also freeze well, so you can batch cook them and have a quick and easy meal ready to go in no time.
- 1 can of tinned tuna in brine
- 450g potatatoes, cooked and drained
- 3 spring onions, sliced
- 60g cheddar cheese, grated
- Salt and freshly cracked black pepper
- 1 egg, beaten
- 50g breadbrumbs
- 50g mixed seeds
In a large mixing bowl, empty the tuna, spring onions and cooked potatoes. Start to combine with a fork and then add the cheese and season. Using your hands, shape into 4 fishcakes and chill in fridge for 5-10mins to firm up slightly.
Combine the breadcrumbs and seeds in a bowl. Dip the cakes first into the beaten egg, then roll in the flour and seed mixture. Place the uncooked cakes on a baking tray and bake in a hot oven (220C/425F/Gas mark 7) for 15-20mins until golden and crispy. Serve with a big green salad.
You can fry the cakes in a hot pan. Simply heat 2tbsp oil in a frying pan and cook the cakes for 4-5mins on each side to crisp up.