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    Tuna and Pesto Fishcakes

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    Tuna and Pesto Fishcakes

    Serve these delicious fishy bites warm or cold with Waitrose Mixed Salad.

    Serves: 4


    • 1 x 400g can Waitrose Skipjack Tuna in Brine, drained and flaked
    • 2tbsp Waitrose Italian Green Pesto
    • 2tbsp Waitrose Half Fat Crème Fraîche
    • 4 salad onions, finely chopped
    • 3tbsp fresh breadcrumbs
    • 2 medium Waitrose Free-range Eggs, lightly beaten salt and freshly ground black pepper


    1. Preheat the oven to 220°C, gas mark 7. Lightly grease a large baking tray.
    2. Using a fork, mix all the ingredients together in a bowl. Shape into 24 'cakes' - allow about 1tbsp mixture per fishcake - and arrange on the baking sheet.
    3. Cook in the oven for 12-15 minutes until lightly brown and firm to the touch.
    4. Allow to cool, if there's time, then wrap in foil to transport.

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    Cook's tips

    The fishcakes can be frozen until required. Allow 2-3 hours to defrost at room temperature.


    Average user rating

    4 stars