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Quick fishcake
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Total Time:
10 minutes
"Transform budget-friendly canned tuna into a protein-packed fishcake with a zesty slaw. Perfect for a quick and nutritious meal, packed with all the essential nutrients. Single serving recipe easily scaleable for more. Only one pan required."
Ingredients:
  • 1 potato (250g)
  • 1 x 145 g tin of tuna in spring water
  • 2 tablespoons plain flour
  • olive oil
  • 80 g white cabbage
  • 1 small carrot
  • a few sprigs of flat-leaf parsley
  • red wine vinegar
  • chilli sauce to serve
Instructions:
  • Grate the potato into a clean tea towel and squeeze out excess liquid. Mix with tuna, flour, salt, and pepper in a large bowl. Press the mixture into a cold non-stick pan with olive oil. Cook for 3 minutes each side until golden. Shred cabbage, peel carrot into ribbons, and chop parsley. Mix parsley with oil and vinegar, season. Place mixture on top of fishcake, drizzle with chili sauce to serve.

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