Fish Cakes

These fish cakes are perfect for a low calorie lunch/dinner that's high in protein!
The recipe can easily adapted to suit your tastes, simply swap the tuna out for a different type of fish, or change up the veggies. Suitable for even the fussiest of eaters!
I love adding in cheese, for a melt in the middle style cake.

Nutrition Facts

Serving Size 2 fish cakes

Servings 2


Amount Per Serving
Calories 366
% Daily Value *
Total Fat 1.3g2%
Total Carbohydrate 51g17%
Dietary Fiber 3.6g15%
Protein 20.2g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields2 ServingsCategoryDinner

 400 g potatoes
 40 g golden breadcrumbs
 2 spring onions - sliced
 1 egg - beaten
 1 can of tuna - drained
 1 tsp garlic powder
 2 tsp dried parsley
 30 g low fat cheese (cut into 4 cubes)

1

Bring a large pot of water to the boil, add the potatoes and cook until soft. Drain and mash until smooth.

2

In a bowl, add the potatoes, spring onions, and spices. Mix until combined.

3

Divide the mixture into 4 equal amounts. Roll each piece into a flat circle and place a cube of cheese into the centre, roll into a ball sealing the cheese inside.

Place them onto a clean plate when shaped and pop into the fridge for 20 minutes. This allows the fishcakes to firm up before cooking.

4

Preheat the oven to 180C.

5

Once chilled, dip each fishcake into the egg mixture and then coat in the breadcrumbs.

Place on a clean plate while coating the others.

6

Transfer to a baking tray and cook n the oven for 12-15 minutes until heated through.

Serve with salad & enjoy!

Ingredients

 400 g potatoes
 40 g golden breadcrumbs
 2 spring onions - sliced
 1 egg - beaten
 1 can of tuna - drained
 1 tsp garlic powder
 2 tsp dried parsley
 30 g low fat cheese (cut into 4 cubes)

Directions

1

Bring a large pot of water to the boil, add the potatoes and cook until soft. Drain and mash until smooth.

2

In a bowl, add the potatoes, spring onions, and spices. Mix until combined.

3

Divide the mixture into 4 equal amounts. Roll each piece into a flat circle and place a cube of cheese into the centre, roll into a ball sealing the cheese inside.

Place them onto a clean plate when shaped and pop into the fridge for 20 minutes. This allows the fishcakes to firm up before cooking.

4

Preheat the oven to 180C.

5

Once chilled, dip each fishcake into the egg mixture and then coat in the breadcrumbs.

Place on a clean plate while coating the others.

6

Transfer to a baking tray and cook n the oven for 12-15 minutes until heated through.

Serve with salad & enjoy!

Fish Cakes

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