Fish is extremely good for you, but my husband can’t stand it. As a result I’ve had to find some creative ways to make sure he eats his fish, cleans his plate and says “thank you” afterwards. My Crunchy Tuna Cakes are one of the methods I use to sneak fish into my family when they least expect it. It can be your way now, too!
If you’re someone who loves fish, then this is a delicious twist on a staple of the ocean. I generally end up using tinned tuna for this dish, but if you have fresh tuna that’s even better!
Take your 3 potatoes and carefully stab your cooking knife into the center of each potato from a few different sides so that we have some ventilation points when they start to heat up
Put the potatoes in a pot of water on the stove and bring them to boil for roughly 20 minutes, or until you can stab a knife easily through them without much resistance
Drain your water and let your potatoes stand and cool for a few minutes
Remove the skin from the boiled potatoes and let them continue to stand and cool
Turn a frying pan on to a medium heat and put that teaspoon of oil in
Finely dice your half onion and put it in the heated pan to sizzle until it’s golden brown. You may need to stir occasionally
While this is happening, dice your spring onion (just the green part, discard the white) and your parsley and put them in a bowl
Drain your tuna and add it to the bowl
Once the onions have been cooked to a golden brown remove from heat and drain them of their excess oil and juices, then add to the mix of tuna, spring onions and parsley
Now add the three boiled (cooled) potatoes and crack in your egg, then mash them all together until it’s well blended
Sprinkle in the breadcrumbs slowly as you continue to mix
Set your oven on to 410 F
Get a large oven tray and put a sheet of parchment paper across it, then dust/spray the paper with a light film of oil
Using your hands, roll small clumps of the potato mash into little balls and flatten them out into cookie-cakes – like the ones pictured. This recipe should make 12 cakes with all the available ingredients
With a cooking brush, brush some oil across the tops of each of the cakes
Place the trat in the oven for 15 minutes and then begin checking them to see when they have begun to turn a tasty looking brownish color on top. It should take about 20 minutes or so but it can be difficult to judge
Serving Size 1
- Amount Per Serving
- Calories 102
- % Daily Value *
- Cholesterol 1mg1%
- Total Carbohydrate 18g6%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Take your 3 potatoes and carefully stab your cooking knife into the center of each potato from a few different sides so that we have some ventilation points when they start to heat up
Put the potatoes in a pot of water on the stove and bring them to boil for roughly 20 minutes, or until you can stab a knife easily through them without much resistance
Drain your water and let your potatoes stand and cool for a few minutes
Remove the skin from the boiled potatoes and let them continue to stand and cool
Turn a frying pan on to a medium heat and put that teaspoon of oil in
Finely dice your half onion and put it in the heated pan to sizzle until it’s golden brown. You may need to stir occasionally
While this is happening, dice your spring onion (just the green part, discard the white) and your parsley and put them in a bowl
Drain your tuna and add it to the bowl
Once the onions have been cooked to a golden brown remove from heat and drain them of their excess oil and juices, then add to the mix of tuna, spring onions and parsley
Now add the three boiled (cooled) potatoes and crack in your egg, then mash them all together until it’s well blended
Sprinkle in the breadcrumbs slowly as you continue to mix
Set your oven on to 410 F
Get a large oven tray and put a sheet of parchment paper across it, then dust/spray the paper with a light film of oil
Using your hands, roll small clumps of the potato mash into little balls and flatten them out into cookie-cakes – like the ones pictured. This recipe should make 12 cakes with all the available ingredients
With a cooking brush, brush some oil across the tops of each of the cakes
Place the trat in the oven for 15 minutes and then begin checking them to see when they have begun to turn a tasty looking brownish color on top. It should take about 20 minutes or so but it can be difficult to judge