Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
1 essential Waitrose free range egg
300g essential Waitrose potatoes, cut into chunks
50g froze essential Waitrose Extra Fine Whole Green Beans
2 x 120g John West Tuna Steak in Spring Water, drained
25g Waitrose Pitted Black Olives, drained and sliced
1 tbsp essential Waitrose mayonnaise
1 tbsp essential Waitrose vegetable oil
Method
Hard-boil the egg in a pan of simmering water for 10 minutes. Meanwhile, cook the potatoes in a large pan of simmering water for 15 minutes until tender. Drain, mash and cool.
Cook the beans in another pan of boiling water for 3-4 minutes, then drain, cool and cut into 1cm pieces.
Meanwhile, mix the tuna, olives, beans, mayonnaise and the potato together. Peel and chop the egg, mix in, then season. Shape into 4 fishcakes.
Heat the oil in a large frying pan and fry the fishcakes for 3 minutes on each side until golden. Serve with salad leaves and lemon wedges for squeezing over
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,944kJ/ 464kcals
Fat
22.5g
Saturated Fat
3.2g
Carbohydrates
28.3g
Sugars
1.9g
Fibre
2.9g
Protein
37.1g
Salt
1.7g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
Everyday value
0 added
0 in trolley
Quantity of Essential Free Range White Eggs in trolley 0