Solo: Tuna Fishcakes

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Tuna Fishcakes

Golden tuna and sweet potato fish cakes served with cucumber salad and creamy mayonnaise.

Ingredients to serve 1

  • ½ x sweet potato – peel & cut into cubes (2cm)
  • 1 tin x tuna – drain well
  • 3g x fresh coriander – chop leaves finely
  • ¼ x red onion – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x egg (from your pantry) – beat lightly
  • ⅛ cup x almond flour
  • ¼ tbsp x wholegrain mustard
  • ¼ tbsp x white wine vinegar
  • 25g x baby spinach
  • ¼ x cucumber – cut into halfmoons (½ cm – seeds in)
  • 1½ tbsp x mayonnaise
  • ½ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Mashed sweet potato: Place a pot on high heat and add boiling water with a pinch of salt. Add the sweet potato cubes and boil for 15 minutes until soft. Drain, season with salt and pepper to taste and mash with a potato masher.

Step 3

Patties: Mix together the mash (1 cup for 4; ½ cup for 2; ¼ cup for 1), tuna, coriander, HALF the red onion, garlic, egg, salt and pepper and almond flour. Shape the mixture into 2 patties.

Step 4

Fried fish cakes: Place a pan on medium-high and coat the base with a few good glugs of olive oil (1cm deep). When hot, add the patties and shallow fry for 2-3 minutes a side until golden. When you flip the patties, make sure to do it gently, so they don’t fall apart. Remove and drain on paper towels.

Step 5

Dressing: Mix together wholegrain mustard and white wine vinegar, slowly whisk in a drizzle of olive oil and season with salt and pepper.

Step 6

Salad: Mix together cucumber, baby spinach and the REST of the red onion. Add the dressing and mix through.

Step 7

Serve the salad with the fish cake patties, mayonnaise and lemon wedges on the side.