Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Tuna fishcakes with slaw
Served with crunchy coleslaw, these delicious fishcakes are simple to make, and popular with all the family
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 4 baking potatoes, peeled and cut into cubes
- 2 medium free-range eggs, beaten
- 400 g tinned tuna steak in springwater, drained
- 14 g fresh flat-leaf parsley, washed and finely chopped, plus extra to garnish
- 120 g fresh white breadcrumbs (made using 4 slices of white bread, crusts removed)
- 1 tbsp sunflower oil
- 300 g deli style coleslaw, to serve
Method
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1
Put the potatoes in a large pan of cold water. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until tender. Drain and mash, then stir in half the beaten eggs.
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2
Preheat the grill to a medium-high heat. Flake the tuna into the mashed potato and stir through the parsley. Season with black pepper to taste. Form the mixture into 8 evenly sized cakes. Put the breadcrumbs and the remaining egg onto two separate plates. Dip each fish cake into the egg and then roll in the breadcrumbs to coat.
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3
Place the fish cakes onto a baking tray and grill for 15 minutes, turning once. Brush them with the sunflower oil for the last 5 minutes of grilling.
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4
Serve the fish cakes with the coleslaw on the side.
