Name: Tuna fish cakes
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 2
Ingredients: 1 tbsp low-fat mayonnaise; 2 tbsp low-fat natural yoghurt or low-fat dairy-free yoghurt; 1 tsp fresh chives chopped; Zest of ½ lemon; 300g (10oz) potatoes peeled and diced; 160g (5½oz) can (112g or 4½oz drained weight) tuna or salmon in spring water drained; Pinch of freshly ground black pepper; 30g (1oz) fresh wholemeal breadcrumbs; 1 tsp rapeseed oil; 1 egg beaten; For the salad:; 1 head chicory or little gem lettuce; 100g (4oz) cherry tomatoes; 50g (2oz) radishes

Meal type: Main meal

Serves: 2

Preparation time: 45 minutes

Cooking time: 35 minutes

1. Start the day before, or at least six hours before. Mix the mayo, yoghurt, chives and zest. Spoon into four ice-cube tray sections. Freeze until solid.

2. Once frozen, bring a pan of water to the boil and cook the potatoes until tender (12 to 15 minutes). Drain and mash with the fish and pepper. Divide into four and leave to cool for 30 minutes.

3. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Mix the breadcrumbs and oil. Shape a portion of mashed fish around each frozen cube. Flatten a little, then dip in the egg and coat lightly in breadcrumbs. Place on a baking tray lined with non-stick paper and cook for 15 minutes. (Once cooked, they can be frozen. Reheat at 180ºC/160ºC fan/gas mark 4 for 25 minutes.)

4. While they’re cooking, prepare the salad. Divide the chicory or little gem, halve the tomatoes and slice the radishes. Toss together and divide between two plates.

Reader-tested recipe

This recipe has been tried and tested by members of our Patient Information Panel.

The fishcakes were delicious and a real novelty

Heart Matters reader Jude Staples said:

“I really liked making the dish – I’d never done the frozen middles before but it was great fun, and not as complicated as I thought it would be.

"The fishcakes were delicious and a real novelty.”

Energy 1474kJ 370kcal 18%

Carbs 37.8g -

Fibre 4.9g 16%

Fat 10.2g Low 15%

Saturates 1.7g Low 9%

Sugar 7.7g Low 9%

Salt 0.84g Low 14%

% = an adult's reference intake

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Ingredients

1 tbsp low-fat mayonnaise

2 tbsp low-fat natural yoghurt or low-fat, dairy-free yoghurt

1 tsp fresh chives, chopped

Zest of ½ lemon

300g (10oz) potatoes, peeled and diced

160g (5½oz) can (112g or 4½oz drained weight) tuna or salmon in spring water, drained

Pinch of freshly ground black pepper

30g (1oz) fresh wholemeal breadcrumbs

1 tsp rapeseed oil

1 egg, beaten

For the salad:

1 head chicory or little gem lettuce

100g (4oz) cherry tomatoes

50g (2oz) radishes

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Reader-tested recipe