Baked Fishcakes
These bad boys are serious eating. Properly huge. So simple to make. I’d recommend prepping a few hours before you want them. Or keep them in the fridge and make them for lunch the next day.
Ingredients
FISH CAKE MIX
4 potatoes (peeled and boiled)
2/3 gherkins (finely diced)
2 tbsps capers (finely chopped)
1 tbsp Dijon mustard
4 spring onions (finely diced)
2 tins of tuna (in spring water)
1/2 lemon juice
Fresh Parsley (chopped up)
Salt and pepper
COATING
60g of Oats OR breadcrumbs
1 large FR egg
Method
Boil your potatoes. Once they are ready, roughly mash them up. Add the rest of the ingredients, except for the tuna, and mix them together. Once combined, begin to flake in your tuna and fold it together. I’d recommend leaving them chunkyish.
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Form mixture into 4 cake shapes. Place on a plate and leave it in the fridge for an hour or so.
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Whisk your egg, and blitz your oats (if you're using them instead of breadcrumbs) in a food processor. Dip the cake into the egg, then crumb of choice. Place on a baking tray with greaseproof paper. Give a quick spray of oil.
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Place in a preheated oven (200 degrees.) allow cooking for around 25/30 minutes on each side.
All in - 340 Calories.
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