Tuna niçoise fishcakes

Name: Tuna niçoise fishcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 essential Waitrose free range egg; 300 g essential Waitrose potatoes, cut into chunks; 50 g froze essential Waitrose Extra Fine Whole Green Beans; 120 g John West Tuna Steak in Spring Water, drained; 25 g Waitrose Pitted Black Olives, drained and sliced; 1 tbsp essential Waitrose mayonnaise; 1 tbsp essential Waitrose vegetable oil

Niçoise in fishcake form! This is perfect if you love the flavours of a Niçoise salad, it's easy to prepare and definitely worth it.

3 out of 5 stars(1) Rate this recipe

Healthy

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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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