Tuna Fish Cakes

Do you ever get bored with just plain old tuna? Is it too dry and a little bit flavourless? I do have to say I love Tuna Salads, but over the winter months a tuna salad really wasn’t floating my boat. So in order to find a different way to eat tuna I came up with my Solutions Tuna Fishcake!! It is yummy! And of course in true Solutions style, quick and easy to make.

These fish cakes are brilliant as a breakfast with a poached egg and spinach, or a lunch with a salad or for a starter for your main dinner if you are entertaining!

They can be kept in the fridge for 3 days, or freeze them separated with greaseproof paper. or you can divide the recipe into 3 and make it from fresh as and when you need it. I prefer to cook things in bulk as it saves time in the long run, and also saves on washing up too 😉

How to make Solutions Tuna Fish Cakes

You will need:-

• 3 tins of Tuna in brine (drained weight 112g)
• 300g Sweet Potato, boiled and mashed
• 20g Scallions
• 50g Porridge Oats (blitzed in the nutribullet)
• 2 Large Eggs
• Back Pepper to Taste
• Teaspoon Chilli Flakes
• Teaspoon Paprika
• Coconut oil for cooking

Equipment

• Chopping Board
• Tin Opener
• Nutribullet
• Scone Cutter
• Large Glass Bowl
• Saucepan
• Potato Masher
• Sharp Knife
• Frying Pan
• Fish Slice

Method

• Peal the Sweet Potato and chop into chunks, place in saucepan with water and boil
• Whilst the sweet potato is boiling, open the tuna and drain off the excess fluid. Put the tuna into the glass bowl
• Chop the scallion into small pieces and add to the tuna in the bowl
• Measure out the blitzed porridge oats and add to the tuna mixture. (I always have a jar of blitzed porridge oats ready in the larder. It saves time and they are always ready when I need them).
• Crack the eggs into a cup and whisk up with a fork, add to the tuna and mix it up
• Season with the black pepper, paprika and chilli flakes. The recipe is lovely with or without the chilli flakes so it is very much a personal preference.
• Once the sweet potatoes are cooked, drain the excess water off and mash them. Add the mashed potato to the tuna mixture and mix all together.
• On a chopping board, place a medium sized scone cutter and add a portion of the tuna mixture into the scone cutter and press down with a teaspoon.
• Heat the coconut oil in a large frying pan and once hot turn the heat down a little.  Using a fish slice, slide the fish slice under the scone cutter with the mixture in it and then set it onto the pan. Lift the scone cutter off immediately. Repeat the process. I normally get 5 cakes onto the pan at once.
• Cook on each side for 3-4 minutes until brown. Make sure the oil isn’t too hot as the fish will burn.
• Serve on a bed of spinach and salad and enjoy
• Either eat immediately or let cool and store in the fridge or freezer (separated with greaseproof paper).

There you go!

If you are storing them in the fridge to eat later, you can reheat them either in the oven or I use the grill.

I hope you enjoy these and find them easy to make. It is so handy that you can use tinned tuna for a quick and easy meal. I will also see what I can come up with using smoked haddock or cod. The experimenting continues.

Below are the nutritional values for the tuna fish cakes. Remember these values are only relevant if you make them according to the recipe. These are great as part of a nutritional balanced diet.

Yours in Health & Happiness