In the mood for Crispy Tuna Potato Cakes

New recipe – healthy, low kilojoule, high fibre mid-week comfort

Hands up who loves a crispy potato cake? Two hands up for me, two hands and two feet! Oh yeah, grated potato fried to delicious crispiness is my kinda thing. But it’s not really a complete meal is it? It’s just potato and oil. Sure you could put a salad with it and turn it into something a little more substantial, but I think we can go one step further don’t you? So let’s add some tuna for protein and spring onions for flavour. Now we’re talkin’, not only will this fill tummies but it’s good for us too.

  • Carbs? tick
  • Fibre? tick
  • Protein? tick

 

Crispy Tuna Potato CakesB1

LOVE these healthy potato cakes in our house – easy, quick and made in about 20 minutes from start to finish. P.E.R.F.E.C.T!

 

Are you are fan of the humble potato cake? Do you add extra stuff to yours? Or do you just rush down to the local chippie and grab the deep fried version?

 

Crispy Tuna Potato Cakes

Serves 4 – Makes 12 cakes
Per Serve: 1490.5kj (356cals); 12.3g total fat (2.3g saturated fat); 5g fibre; 7.5g protein

  • 800g Sebago or Desiree potatoes (skin on), washed (halve if they are gynormous otherwise leave whole)
  • 425g can tuna in springwater, well drained
  • 50g (about 4 large spring onions), finely chopped
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • 2 tbsp olive oil

Place potatoes in a saucepan, cover with cold water and bring to the boil. Reduce heat and boil for 10 minutes. Drain and allow to cool slightly before grating into a large bowl. Add tuna, spring onions and egg and mix well. Season with salt and pepper.

Heat half the oil in a large non-stick frying pan on medium heat. Add ½ cup portions of mixture to the pan and flatten with an spatula (you should be able to get 4 cakes cooking at once). Cook for 3 minutes and flip gently (if they break a little, just push them back together and continue to cook). Cook the other side for 3 minutes. Place cakes in a medium-low oven (about 120-140C) to keep warm. Use remaining oil in the pan and continue with remaining mixture. Serve with salad or vegetables of your choosing and a spritz of lemon.

Healthy eating!

jay

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