Tuna fishcakes with chilli sauce

This is a good meal to make if you have any leftover cooked or mashed potatoes. If preferred, you can used canned salmon in brine (2 Syns per 28g/1oz on the Green choice) or crab (1½ Syns per 28g/1oz on the Green choice) with the same results.

information

Serves: 4
Prep. time: 10 minutes
Cook time: 25 minutes
Total time: 30-60 Minutes
Syns per serving:
- 7
- 5
- 1.5

ingredients

3 x 113 g/4oz potatoes, peeled and quartered
salt and freshly ground black pepper
2 x 198g/7oz cans dolphin-friendly tuna steak in brine
1 tbsp freshly chopped basil or coriander
1 tsp mixed spice (or Chinese five-spice powder)
1 tsp ground ginger
2 tbsp fat free natural yogurt
1 egg yolk
1 level tbsp plain flour
Fry Light, for spraying

Chilli sauce:

255ml/9fl oz water
2 level tsp caster sugar
57ml/2fl oz white wine vinegar
1 large red chilli, deseeded and finely chopped
1 level tabsp tomato ketchup

method

Put the potatoes in a deep saucepan and cover them with water. Season with salt and bring to a boil. Reduce the heat and then simmer gently, covered, for about 15 minutes until tender.
Drain immediately, then return the potatoes to the pan. Cover with a lid and leave for 4–5 minutes off the heat to dry out a little before mashing.
Drain and flake the tuna, and add to the mashed potato. Season to taste with salt and pepper.
Add the herbs, spices, yogurt and egg yolk, then taste again and correct the seasoning. Mould in your hands into 8 even patties and dust with the flour.
Spray a large frying pan with Fry Light and heat. Add the fishcakes and cook gently for about 3–4 minutes each side until golden brown.
Meanwhile, make the chilli sauce. Bring the water to the boil, add the sugar and stir well to dissolve. Add the vinegar and reduce for 5–7 minutes until syrupy but not coloured. Stir in the chilli and the tomato ketchup. Serve with the tuna fishcakes.

Tip: If you don’t fancy anything spicy, you can serve the fishcakes with
Caesar salad instead of the chilli sauce. Adjust the Syn count accordingly. By the way, you can make a larger quantity of chilli sauce and then freeze it or store in an airtight jar in the fridge.