Tuna Fishcake Bites
Ingredients
Instructions
- Boil the potatoes, Drain and mash with butter.
- Cool.
- Mix the hard boiled eggs, onions, lemon rind and juice, parsley, tuna, capers and 1 T of the beaten egg into the cooled potato.
- Roll the fishcake mixture into about 24 balls.
- Dip these into egg and then roll gently in the breadcrumbs.
- Transfer to a plate.
- Heat 6 tablespoons oil in frying pan and fry the balls, in batches, for about 4 minutes, until browned all over.
- Drain on paper towels.
Nutrition & Diet Analysis (per serving)
1004
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).