I'm excited to share a recipe that's as convenient as it is delicious—SMASH Tuna Fishcakes.
Welcome to the SMASH Kitchen, where I celebrate the joy of cooking with wholesome, minimally processed ingredients that support your hormonal health and weight management goals.
Perfect for busy lifestyles, these fishcakes are incredibly easy to make, making them a staple for quick lunches or dinners. Whether you're looking for a nutritious addition to your meal prep or a handy snack to keep in the freezer, these fishcakes are a must-have. Plus, they're an excellent way to boost your omega-3 intake, supporting heart health and overall wellness.
Enjoy the world of eating The SMASH Way with simple yet flavourful recipe that’s sure to become a favourite in your home.
Ingredients:
- 336g Tuna in Spring Water (3 tins)
- 300g Sweet Potato
- 50g Quinoa Flakes (or porridge oats)
- 20g Spring Onions
- 2 Medium Eggs
- 1 Teaspoon Chilli Flakes
- 1 Teaspoon Paprika
- Black Pepper to taste
- 10g coconut oil
You will need:
- Weighing scales
- Small saucepan
- Tin opener
- Large glass bowl
- Fork
- Sharp knife
- Cookie cutter
- Fish slice
- Dessert & tea spoon
- Frying pan
- Potato masher
Instructions:
- Peel the potato, weigh out 300g. Cut into small chunks, pop them in the saucepan with boiling water.
- Boil for 10 minutes or until soft
- Whilst the potatoes are boiling, open, drain the tuna and empty into the glass bowl and mix up with a fork
- Chop the spring onion and add it to the tuna, along with the quinoa flakes and eggs in, mix it all together
- Drain the excess water from the potatoes and mash, allow to cool
- Once cooled, add the potato and seasonings to the glass bowl and mix all together
- Once combined, take a dessert spoonful put it into the cookie cutter that is sitting on the chopping board.
- Press mixture down with the back of a teaspoon
- Melt half of the coconut oil in the frying pan
- Slide the fish slice under the cookie cutter and transfer the fishcake to the frying pan, and lift off the cookie cutter.
- Then repeat the process until you have 5 fish cakes in the pan. Cook for 5-7 minutes or until crispy
- Repeat the process with the rest of the mixture
This recipe is one of 10 FREE Recipes that you can download, print and keep forever. If you would like to grab the Recipe Booklet, simply click here and you can download it for free
