Tuna Potato Cakes

These homemade tuna cakes are a quick meal idea - great with an easy side salad, and make a healthy meal for the kids.

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-sodium-icon

Ingredients

  • 1x 185g can

    Sealord Tuna in olive oil (drained)

  • 2 cups

    mashed potatoes

  • 1

    red capsicum

  • 1

    egg white

  • 3 tbsp

    plain flour

  • salt and pepper

  • 2-3

    chives, chopped finely

  • 2-3 tbsp

    olive oil

Directions

  1. Roast the red capsicum and once cooled remove the skin and slice.
  2. In a bowl mix together capsicum and mashed potato. Then add the egg white, flour, chopped chives and Tuna.
  3. Season and mould into four large potato cakes. Refrigerate for 5 minutes.
  4. Heat olive oil in a non-stick pan over a medium heat, add the four cakes and cook for eight or so minutes, turning once or until browned and heated through. Transfer to a plate and keep warm.
  5. To serve place on a plate with some dressed salad leaves and your favourite chutney.

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Nutritional Information*

(per serve) | (per 100g)

1970kJ

Energy

29.1g

Protein

30.0g

Total Fat

5.0g

Saturated fat

327mg

Sodium

52mg

EPA

113.8mg

DHA

20.5g

Total Carbohydrate

1.7g

Sugar

*Nutrition figures are averages only.

699kJ

Energy

10.3g

Protein

10.6g

Total Fat

1.8g

Saturated fat

116mg

Sodium

18.5mg

EPA

40.4mg

DHA

7.3g

Total Carbohydrate

0.6g

Sugar

*Nutrition figures are averages only.