Tuna Fishcakes Recipe

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Ingredients:

Serving

Directions:

Peel and chop the potatoes. Boil for 15 minutes or until tender; drain and mash.
Salt and pepper the spuds add cheese and mix.
Drain tuna and flake. Stir in to mash. Add sweetcorn and spring onions and Worcestershire; mix well.
Shape into four large or eight small fishcakes and dust with flour.
Chill in fridge for 30 minutes.
Preheat oven 200c.
Spray baking sheet and fishcakes.
Bake 30-35 minutes. I like mine crispy, so check after 25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	245.74 Kcal (1029 kJ)
Calories from fat	47.13 Kcal
		% Daily Value*
Total Fat	5.24g	8%
Cholesterol	13.32mg	4%
Sodium	318.67mg	13%
Potassium	681.42mg	14%
Total Carbs	42.51g	14%
Sugars	8.28g	33%
Dietary Fiber	6.17g	25%
Protein	7.81g	16%
Vitamin C	6.7mg	11%
Vitamin A	1.7mg	56%
Iron	12.4mg	69%
Calcium	167.3mg	17%

Amount Per 100 g
Calories	113.16 Kcal (474 kJ)
Calories from fat	21.71 Kcal
		% Daily Value*
Total Fat	2.41g	8%
Cholesterol	6.13mg	4%
Sodium	146.75mg	13%
Potassium	313.8mg	14%
Total Carbs	19.57g	14%
Sugars	3.81g	33%
Dietary Fiber	2.84g	25%
Protein	3.6g	16%
Vitamin C	3.1mg	11%
Vitamin A	0.8mg	56%
Iron	5.7mg	69%
Calcium	77mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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