Tuna Fishcakes Recipe | olivemagazine
Make these easy tuna and potato fishcakes for a simple storecupboard supper, accompanied with a punchy parsley and caper salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 300g floury potatoes peeled and cut into cubes
- 50g butter
- 1×185g tin tuna drained and flaked
- 6 spring onions finely chopped
- 2 tsp red wine vinegar
- olive oil
- a small bunch parsley leaves picked
- ¼ cucumber diced
- 1-2 tbsp capers drained
- 1 tbsp for dusting flour
- ½ lemon cut into wedges
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