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Tuna fishcakes with hummus and snack veggies
( 2 adults and 2 kids )
- 2 tintuna in brine*
- 1 onion
- 50 gramsbreadcrumbs
- 1 egg
- 0.5 organic lemon
- 0.5 bunchparsley
- 100 mlmilk
- 100 mltuna brine
- rye bread
- 300 gramscarrots*
- 0.5 cucumber
- sweet chilli sauce
- olive oil
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About the recipe
In case you've run out of new ways to serve fish to the kids, here's a super tasty and easy recipe for fishcakes made with tinned tuna. And they're pretty great! Be aware that children younger than 3 are advised to avoid tuna and other predatory fish, due to their high levels of heavy metals.
1. Drain the tuna brine into a bowl. Finely chop the onion and mix with tuna, breadcrumbs, egg, juice and zest from the lemon, rinsed and chopped parsley, milk and tuna brine.
2. Stir well, so the tuna is evenly dispersed and you get a lovely, light farce. If it's too thin, add more breadcrumbs; if too firm, add a bit more milk or tuna brine.
3. Fry a little test cake to taste if the seasoning is how you like it. You may not need to add salt, as the tuna is already salty.
4. Now shape round fishcakes from the farce using a spoon or moist hands. Fry the tuna cakes in olive oil on a pan and serve with toasted rye bread with hummus or cream cheese, and peeled carrots and cucumber cut into sticks for snack veggies - with sweet chilli sauce as dip.
You can make your own hummus or sweet chilli sauce or bake your own rye bread using our easy recipes. Just click the little chefs' hats in the ingredients list to get the recipes and add them to your shopping list. Handy, innit?