Tuna & lemon cakes

Tuna & lemon cakes

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  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Bought potato mash is the secret to making flavoursome crumbed fish cakes in a flash.

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Nutrition information, Quick meals


  • 1 x 475g ctn potato mash
  • 2 x 185g cans tuna in oil, drained, flaked
  • 2 green shallots, ends trimmed, thinly sliced
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons chopped fresh continental parsley
  • 1 egg yolk
  • 2 eggs, lightly whisked
  • 90g (1 cup) dried (purchased) breadcrumbs
  • Vegetable oil, to shallow fry
  • 125g (1/2 cup) sour cream
  • 65g (1/4 cup) horseradish cream
  • 1 x 120g pkt baby spinach leaves


  • Step 1
    Combine the mash, tuna, shallot, lemon rind, parsley and egg yolk in a bowl. Divide the mixture into 8 portions and shape each portion into a patty.
  • Step 2
    Place the egg in a dish. Place the breadcrumbs on a plate. Dip patties in egg, then in the breadcrumbs, pressing firmly to coat. Place in the fridge to chill.
  • Step 3
    Add enough oil to a frying pan to come 5mm up the side of the pan. Place over medium heat. Add the patties and cook for 3-5 minutes each side or until golden. Transfer to a plate lined with paper towel.
  • Step 4
    Meanwhile, combine the sour cream and horseradish cream in a small bowl. Season with salt and pepper.
  • Step 5
    Divide the patties and spinach among serving plates. Top with a dollop of the horseradish cream mixture to serve.

  • Low carb


  • 3520 kj


  • 55g

    Fat Total

  • 17g

    Saturated Fat

  • 4.5g


  • 57g


  • 31g

    Carbs (total)

All nutrition values are per serve
  • Author: Heidi Flett
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au


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