Cook mode
Golden Tuna Sweetcorn Fishcakes with Cucumber Dill Salad
Crisp tuna and sweetcorn fishcakes with fluffy potato, chives, lemon, and a cool cucumber dill yoghurt salad.
40 min590 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
590 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 590 kcal |
| Protein | 34g |
| Carbohydrate | 66.4g |
| of which sugars | 12g |
| Fat | 21g |
| of which saturates | 5.9g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Boil the potatoes
Peel and cut the potatoes into 3cm chunks. Simmer them in a saucepan of water for 12 to 15 minutes until a knife slides through easily, then drain and steam-dry for 3 minutes.
Timer: 18 min