Tuna fishcakes with green beans and cubed potatoes

Fishcakes are easy to make and these have sweetcorn for a chunky texture the kids will love.

Serves: 4

Preparation time:  15 minutes

Cooking time:  35 minutes

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You will need

  • 1kg potatoes, peeled
  • 1 medium basics egg, beaten
  • 2 tablespoons vegetable oil
  • 1 x 185g tin Sainsbury's tuna chunks in oil, drained
  • 1 x 198g tin Sainsbury's naturally sweet sweetcorn in water, drained
  • 400g (from a 1kg pack) frozen whole green beans by Sainsbury’s
  • Freshly ground black pepper, to season
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Recipe Information

Step by step guide to making Tuna fishcakes with green beans and cubed potatoes

  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 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. Cut the remaining potatoes into 2cm cubes and spread out on a baking tray. Drizzle with 1 tablespoon of the oil and toss to coat. Place in the oven and cook for 30-35 minutes until golden.
  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. Heat the remaining oil in a 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. While the cakes are baking, boil the green beans for 5 minutes. Drain, then serve with the fishcakes and the cubed potatoes.

Make it veggie: Replace the tuna with 1 x 410g tin of Sainsbury's mixed bean salad (drained) – just add to the mashed potato in step 3 and follow the recipe as above.

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Nutritional information for Tuna fishcakes with green beans and cubed potatoes

Nutritional information for Tuna fishcakes with green beans and cubed potatoes

Nutrition type per serving
Calories 376 kcal
Total Fat 10.7g
Saturated Fat 1.7g
Salt 0.52g
Sugar 7.5g

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