Tuna Lemon Cakes

Bought potato mash is the secret to making flavoursome crumbed fish cakes in a flash.

The ingredient of Tuna Lemon Cakes

• 1 x 475g ctn potato mash
• 2 x 185g cans tuna in oil drained flaked
• 2 green shallots ends trimmed thinly sliced
• 1 tablespoon finely grated lemon rind
• 2 tablespoons chopped fresh continental parsley
• 1 egg yolk
• 2 eggs lightly whisked
• 90g 1 cup dried purchased breadcrumbs
• vegetable oil to shallow fry
• 125g 1 2 cup sour cream
• 65g 1 4 cup horseradish cream
• 1 x 120g pkt baby spinach leaves

The Instruction of tuna lemon cakes

• combine the mash tuna shallot lemon rind parsley and egg yolk in a bowl divide the mixture into 8 portions and shape each portion into a patty
• place the egg in a dish place the breadcrumbs on a plate dip patties in egg then in the breadcrumbs pressing firmly to coat place in the fridge to chill
• add enough oil to a frying pan to come 5mm up the side of the pan place over medium heat add the patties and cook for 3 5 minutes each side or until golden transfer to a plate lined with paper towel
• meanwhile combine the sour cream and horseradish cream in a small bowl season with salt and pepper
• divide the patties and spinach among serving plates top with a dollop of the horseradish cream mixture to serve

Nutritions of Tuna Lemon Cakes

calories: 841 28 calories
calories: 55 grams fat
calories: 17 grams saturated fat
calories: 31 grams carbohydrates
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calories: 57 grams protein
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