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European Recipes

Tuna Fish Cakes with Mango Salad

Tuna Fish Cakes with Mango Salad

with avo and aioli

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These crispy tuna fish cakes are sprinkled with a delicious, tart and fruity ceviche-inspired salad. An easy-to-make meal that's as fun to eat as it is to prepare.

Tags:

Family Friendly

Allergens:

Egg

•Mustard

•Fish

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Mango

1 unit(s)

Scallion

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

120 grams

Salad Leaves

1 unit(s)

Avocado

1 tin(s)

Tuna Chunks in Water

(Contains: Fish)

600 grams

Potatoes

Not included in your delivery

1 tbsp

Flour

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2850 kJ

Energy (kcal)681 kcal

Fat33.3 g

of which saturates4 g

Carbohydrate81.5 g

of which sugars17.6 g

Dietary Fiber3.6 g

Protein22.7 g

Cholesterol0.6 mg

Salt1.2 g

Trans Fat3.1 g

Potassium727.4 mg

Calcium40.3 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Peeler

•Potato Masher

Cooking Steps

Boil the Potatoes

1

Boil a large pot of salted water for the potatoes.
Peel and chop the potatoes into 2cm chunks.
Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
Once cooked, drain and return to the pot off the heat.

TIP: Don't overcook the potatoes, this may make the fish cakes difficult to shape.

Fry the Fish Cakes

2

Drain the tuna and mash with the drained potatoes. Stir in 1 tbsp flour (per 2P) and mix well. Allow to cool. Season to taste with salt and pepper.
Roll into 2cm thick patties, four per person.
Place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the fish cakes on one side until golden, 4-5 mins. Turn over and cook on the other side for 4-5 mins more.

3

Trim and thinly slice the scallion.
Halve the mango, remove the pit and chop into chunks.
Halve the avocado and remove the pit. Cut into chunks (while still in its skin) and scoop it out into a bowl.
Toss the avocado, mango and scallion in a bowl. Season to taste with salt and pepper.
Trim the salad leaves, then chop into bite-sized pieces. Toss with salt, pepper and a drizzle of oil.

4

Divide the fish cakes between plates.
Add the mango salad on top.
Drizzle over the aioli and serve the tossed salad along.

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