Tuna & Walnut Fishcakes
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.
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
Nutrition
Serving: 144G | Calories: 374kcal | Carbohydrates: 12g | Protein: 25g | Fat: 25g | Saturated Fat: 2.7g | Fibre: 1.8g | Sugar: 2.2g