Tuna & Broccoli Fishcakes

Works well as a snack or in a bento lunchbox.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 20 min Cook: 10 min

Ingredients

Tuna (tinned, in oil) 1
Broccoli 1 floret
Potato 1
Egg yolk 1
Parmigiano reggiano (grated) 2-3 tbsp
Salt & pepper as required
Flour as required
Beaten egg as required
Breadcrumbs as required
Vegetable oil for frying as required
Tomato sauce (optional) as required

Method

1
Remove the stalk from the broccoli if there is any. Boil until very soft, then crush with a fork in a bowl. Boil the potato until very soft, then mash.
2
Add the tuna, mashed potato, egg yolk, parmigiano and salt & pepper and mix well.
3
Divide the mix and make your favourite shapes. Keep in the fridge for 15 minutes to set firm.
4
Dredge with flour, dip in beaten egg then coat with breadcrumbs.
5
Heat the vegetable oil 170C and deep fry the fishcakes until golden brown.
6
Transfer to kitchen paper to drain the excess oil before serving.

Tips & Note

●You could add finely chopped garlic to Step 2 if you like.
●Instead of the tomato sauce for dipping, you can mix it with mayonnaise to make a tasty alternative.

Tuna & Broccoli Fishcakes

Works well as a snack or in a bento lunchbox.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 20 min

Cook: 10 min

Ingredients

Tuna (tinned, in oil) 1
Broccoli 1 floret
Potato 1
Egg yolk 1
Parmigiano reggiano (grated) 2-3 tbsp
Salt & pepper as required
Flour as required
Beaten egg as required
Breadcrumbs as required
Vegetable oil for frying as required
Tomato sauce (optional) as required

Tuna & Broccoli Fishcakes

Recipe ID :1599 Posted on 22 JAN 2016

Serves 4

Prep 20min
Cook 10min
views 4,760
printed 54

saved 1

Works well as a snack or in a bento lunchbox.

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Ingredients

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1
1 floret
1
1
2-3 tbsp
as required
as required
as required
as required
as required
as required

Method

Prep
20min
Cook
10min
1
Remove the stalk from the broccoli if there is any. Boil until very soft, then crush with a fork in a bowl. Boil the potato until very soft, then mash.
2
Add the tuna, mashed potato, egg yolk, parmigiano and salt & pepper and mix well.
3
Divide the mix and make your favourite shapes. Keep in the fridge for 15 minutes to set firm.
4
Dredge with flour, dip in beaten egg then coat with breadcrumbs.
5
Heat the vegetable oil 170C and deep fry the fishcakes until golden brown.
6
Transfer to kitchen paper to drain the excess oil before serving.

Tips & Note

●You could add finely chopped garlic to Step 2 if you like.
●Instead of the tomato sauce for dipping, you can mix it with mayonnaise to make a tasty alternative.

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