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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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

Typical values per serving when made using specific products in recipe