• 1 kg potatoes, peeled
  • 1 medium egg, beaten
  • 2 tbsp oil (optional)
  • 185 g tin tuna chunks in oil, drained
  • 198 g tin naturally sweet sweetcorn in water, drained
  • 400 g frozen whole green beans


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Cut 600g of the potatoes into chunks and boil for 10-15 minutes until tender. Drain and mash. Mix in the beaten egg and set aside.

  2. 2

    Meanwhile, cut the remaining potatoes into 2cm cubes and spread out on a baking tray. Drizzle with 1 tablespoon oil (if using) and toss to coat. Place in the oven and cook for 30-35 minutes until golden.

  3. 3

    Meanwhile, flake the tuna into the mash and stir in the sweetcorn. Season with freshly ground black pepper and mix well. With wet hands, form the mixture into 8 evenly sized cakes.

  4. 4

    Heat the remaining oil (if using) in a non-stick frying pan and fry the fishcakes for 2-3 minutes each side, until golden. Transfer to a baking tray and cook for a further 10 minutes in the oven, until heated through.

  5. 5

    Meanwhile, boil the green beans for 5 minutes. Drain, then serve with the fishcakes and the cubed potatoes.

Nutritional Details

Each serving provides
  • Energy 1721kj 411kcal 21%
  • Fat 11.8g 17%
  • Saturates 1.8g 9%
  • Sugars 7.9g 9%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 373kj/89kcal

Each serving provides

51.2g carbohydrate 6.4g fibre 21.9g protein

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