Amy Whiteford

Tuna and Potato Cakes

(Video Length: 1 minutes)

Great for baby-led weaning and the whole family will enjoy too.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 500 g Potatoes (peeled and cut into chunks)
• 2 x 160g (120g drained) Tinned Tuna chunks in water
• 2 Spring Onion (finely chopped)
• Juice of one lime
• Small handful of chopped Coriander (cilantro)
• Bread Crumbs (super fine)
• Oil for coating / frying

Instructions

1. Cook the potatoes until tender, drain and mash.
2. Add the tuna, spring onion, lime juice, coriander and stir until combined.
3. Shape the cakes with your hands (I made around 16 cakes)
4. Roll in the breadcrumbs until coated.
5. Heat a non stick frying pan and lightly spray with oil, fry on both sides until golden.

Alternatively spray the fish cakes with oil and cook in a pre heated oven (200c / 400F) for 20-25 mins or until golden. Turn halfway through cook time and spray the other side of the fish cakes before returning to oven.