Tuna & Walnut Fishcakes

Course dinner
Prep Time 10 minutes
Cook Time 6 minutes
Servings 4
Calories 374kcal

Ingredients

  • 2 x 200g cans tuna in spring water drained
  • 3 tbsp low fat mayonnaise
  • Zest 1 lemon
  • 4 spring onions chopped
  • 75 g day old breadcrumbs
  • 75 g California Walnuts chopped
  • 1 medium egg beaten
  • 2 tbsp oil for frying
  • Tartare sauce and salad to serve

Instructions

  • Mash the tuna, mayonnaise, lemon zest and spring onions together in a large bowl. Stir in the breadcrumbs, half the Walnuts and the egg, season and mix well then divide into 4 fishcakes. Press the remaining Walnuts into both sides of each fishcake.
  • Heat the oil in a large frying pan and fry the fishcakes for 2-3 minutes on each side until golden.
  • Serve with tartare sauce and salad.

Nutrition

Serving: 144G | Calories: 374kcal | Carbohydrates: 12g | Protein: 25g | Fat: 25g | Saturated Fat: 2.7g | Fibre: 1.8g | Sugar: 2.2g

Notes

Cooks tip
Great to use up bread that is a few days old. Eat 2 straight away and freeze the remaining 2 for a later date, just allow to cool completely.
Salt: 0.85g
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