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!