with a side of slaw
A hearty helping of fish cakes with meaty tuna, crispy onions and succulent sweetcorn.
Allergens
Utensils
Tags
Sweetcorn
1 pack(s)
Aioli
1 sachet(s)
Crispy Onions
1 sachet(s)
Tuna Chunks in Water
1 tin(s)
Potatoes
600 grams
Salad Leaves
120 grams
Dried Chilli Flakes
1 sachet(s)
Coleslaw Mix
120 grams
Sweet Chilli Sauce
1 sachet(s)
Flour
1 tbsp
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Boil a large pot of salted water for the potatoes.
- Peel and chop the potatoes into 2cm chunks.
Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. - Once cooked, drain in a colander and return to the pot off the heat.
TIP: Don't overcook the potatoes, this may make the fish cakes hard to shape.
- Drain the sweetcorn and tuna in a sieve.
- Mash the tuna with the drained potatoes. Stir in sweetcorn, chilli flakes (use less if you don't like spice) and 1 tbsp flour (per 2P).
- Allow to cool. Season to taste with salt and pepper. Roll into 2cm thick patties, four per person.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the fish cakes on one side until golden, 4-5 mins. Turn over and cook on the other side for 4-5 mins more.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces
- Toss the coleslaw mix and salad leaves with aioli, salt and pepper.
- Divide the fish cakes between plates.
- Drizzle over the sweet chilli sauce and finish with a scattering of crispy onions.
- Serve the salad alongside.
2453
kJ
Energy (kJ)
586
kcal
Energy (kcal)
18
g
Fat
2.9
g
of which saturates
82.3
g
Carbohydrate
16.5
g
of which sugars
11
g
Dietary Fiber
22.9
g
Protein
0.6
mg
Cholesterol
1.22
g
Salt
