Photo: David Holifield
Tuna, caper & spring onion fishcakes
10 ingredients
Serves 2
openrecipes
Tinned tuna makes these fishcakes good value and no fuss to make - they're ready to serve in just half an hour
Estimated Nutrition (whole recipe, rough)
1066
Calories
46g
Protein
32g
Fat
147g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Watercress | 1 cup (34g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g floury potatoes , peeled and cut into cubes
- 50g butter
- 1 x 185g tin tuna , drained and flaked
- 4 spring onions , finely chopped
- ½ tbsp capers , rinsed and drained if salted
- 1 tbsp flour for dusting
- 1 tbsp tartare sauce
- 2 tbsp mayonnaise
- watercress to serve
- 1 lemon , cut into wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes