ITV's budget cookery show Eat Shop Save features this fishcake recipe, which is super simple to make and a great comfort-food. This fabulous fish dish is family favourite revisited with a healthy twist.
Swap out your Friday night fish and chips takeaway for this healthy alternative. These low-calorie tuna and sweet potato fishcakes make a perfect family meal, taste great and only need around 15 minutes worth of cooking time. These fishcakes are an excellent source of Omega 3 and protein – and an easy way to get the kids to eat a tasty nutritious dinner. Sweet potatoes have a much lower glycaemic load than regular white potatoes, meaning they raise blood sugar more slowly and provide more energy.
- 2 small sweet poatoes, skin on, diced
- 185g can tuna, drained
- ½ red onion, finely chopped
- 100g frozen peas, defrosted
- 1 egg, beaten
- 40g breadcrumbs
- Olive oil
- Salt and pepper
- Salad, to serve
Place the sweet potato in a saucepan, cover with boiling water and simmer for about 10 minutes until tender.
Drain the sweet potato and mash in a bowl. Season with salt and pepper. The skin will be visible as brown flecks, which may not be pretty but will give you extra fibre, and we all need more of that in our diet.
Add the tuna, red onion and peas and mix together well. Stir in the beaten egg and mix well again. Divide the tuna mixture into 4 and form each portion into a fish cake. Coat the fish cakes in the breadcrumbs, handling them gently.
Heat a little olive oil in a frying pan and fry the fish cakes for about 8 minutes on each side, turning frequently to get a uniform golden brown colour. Serve the fish cakes with a side salad.
Eat Shop Save: 8 Weeks to Better Health by Dale Pinnock is published by Hamlyn, £14.99. Eat Shop Save on ITV on Thursdays at 8.30pm.