Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Tuna fishcakes with green beans and cubed potatoes
Full of tasty sweetcorn and tuna, these delicious fishcakes will win approval from children and adults alike
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Ready in 50 minutes
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Cooking time 35 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 kg potatoes, peeled
- 1 medium egg, beaten
- 2 tbsp oil (optional)
- 185 g tin tuna chunks in oil, drained
- 198 g tin naturally sweet sweetcorn in water, drained
- 400 g frozen whole green beans
Method
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1
Preheat the oven to 200ºC, fan 180ºC, gas 6. Cut 600g of the potatoes into chunks and boil for 10-15 minutes until tender. Drain and mash. Mix in the beaten egg and set aside.
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2
Meanwhile, cut the remaining potatoes into 2cm cubes and spread out on a baking tray. Drizzle with 1 tablespoon oil (if using) and toss to coat. Place in the oven and cook for 30-35 minutes until golden.
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3
Meanwhile, flake the tuna into the mash and stir in the sweetcorn. Season with freshly ground black pepper and mix well. With wet hands, form the mixture into 8 evenly sized cakes.
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4
Heat the remaining oil (if using) in a non-stick frying pan and fry the fishcakes for 2-3 minutes each side, until golden. Transfer to a baking tray and cook for a further 10 minutes in the oven, until heated through.
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5
Meanwhile, boil the green beans for 5 minutes. Drain, then serve with the fishcakes and the cubed potatoes.
