The recipe for these delicious fishcakes comes from a new favorite, DK Children’s Cookbook by Katherine Ibbs. The description reads: Like all oily fish, tuna contains vitamins and minerals that are good for the brain, skin and eyes. This recipe involves shallow frying … This gives the fishcakes a crisp golden coating, but it is important to drain them on paper towels to remove excess oil. These are great with homemade tartar sauce or low sodium cocktail sauce, and even better with my personal fave – HOT SAUCE!
SODIUM CONTENT: 95 mg per serving
1/2 lb. potatoes, peeled and diced
12 oz. (2 standard cans) very-low-sodium tuna, drained and flaked
1 green onion, finely chopped
2 t. fresh chopped parsley
2 t. no-salt-added Dijon style mustard
freshly ground black pepper, to taste
3/4 c. all-purpose flour
2 eggs, beaten
2 c. no-salt-added seasoned bread crumbs (available in some grocery stores and online at healthyheartmarket.com)
1 c. vegetable oil
Place the diced potato in a saucepan and add enough water to cover. Place over high heat and bring to a boil. Boil approximately 15 minutes, until tender. Remove from heat, drain and then mash. Set aside to cool briefly.
Place the tuna, green onion, parsley, mustard and ground pepper into a mixing bowl. Add the mashed potato and mix well to combine. Form the mixture into 8 patties, place on a plate and refrigerate 20-30 minutes.
Remove patties from the fridge. Pour the oil into a sided skillet or saute pan and heat over medium/med-high. Place the flour, eggs and bread crumbs into three separate shallow bowls. Coat each patty first in flour, then dredge in egg, and finally coat well in bread crumbs. Place the patties, four at a time, into the hot pan and brown well on both sides. Remove patties from pan and drain on paper towels before serving. Repeat process with remaining patties. Serve immediately.