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TUNA AND POTATO CAKES


Gluten Free, Dairy Free, Refined Sugar Free


A nourishing simple and quick dinner or lunch option, they provide a good source of omega-3 fatty acids and protein, and are low in saturated fats. Tinned tuna is easily accessible and keeps for a long time. You can also cook these in an air fryer at 180°C for 10–12 minutes or until golden brown. If you don’t have sesame seeds you can substitute them with dry breadcrumbs.


Ingredients:

2 large potatoes, peeled and chopped into quarters

2 x 185g tins tuna, drained

2 eggs, lightly beaten

2 tsp dried parsley

zest of 1 lemon

salt and pepper to taste

¾ cup sesame seeds

3 tbsp olive oil


Method:

• Boil the potatoes for 15–20 minutes until soft.

• Drain and mash, and leave to cool.

• Add the tuna, eggs, parsley, lemon zest, salt and pepper and mix well until combined.

• Spread the sesame seeds out evenly on a large plate. Form into cakes with your hands and coat evenly in the sesame seeds.

• Heat the oil in a large non-stick frying pan on medium-high heat and cook the cakes for 3–5 minutes on each side until browned and cooked through.

• Serve with a salad or steamed vegetables.


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20–30 minutes





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