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Tuna fish cakes with salad
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2 x 170g packs frozen essential Waitrose 2 Tuna & Red Pepper Fish Cakes
2 essential Waitrose Courgettes
2 essential Waitrose Carrots
2 tbsp olive oil
1 tbsp white wine vinegar
250g tub fresh essential Waitrose Beetroot Salad
1. Preheat the oven to 220°C, gas mark 7. Cook the Tuna & Red Pepper Fish Cakes for 25 minutes according to the pack.
2. Meanwhile, coarsely grate the courgettes and carrots. Whisk together the olive oil and white wine vinegar, season and stir into the grated salad.
3. Serve the fish cakes on top of the salad and top with beetroot salad.
Typical values per serving:
1 of your 5 a day
This recipe was first published in September 2011.