Tuna fish cakes
675 g, (buy 750g), peeled, coarsley chopped
Canned tuna in springwater, drained
340 g, (425g can), flaked
2 individual, thinly sliced
2 tbs, (dried multigrain)
1 tbs, chopped
Mixed salad leaves
2 cup(s), (mixed lettuce and cucumber)
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Cook potatoes in a saucepan of boiling salted water for 10 minutes or until tender. Drain, return to pan and stir to remove excess moisture. Remove from heat and mash.
- Place mash, tuna, shallots, breadcrumbs and dill in a large bowl. Season with salt and freshly ground black pepper, mixing until well combined. Divide mixture into 12 portions, shaping each into a 1.5cm-thick patty. Place on a baking tray, then cover and refrigerate for 20 minutes.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add half the patties and cook for 2–3 minutes each side or until golden. Lightly spray pan with oil and repeat with remaining patties. Serve tuna fish cakes with salad and lemon wedges on the side.