I LOVE fish cakes however never attempted to make them using tinned tuna before.
I decided to use butternut squash as a lower carb option and added mixed beans, lemongrass and chilli to create a delicious texture and flavour combo!
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Servings
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Ingredients
- 1 Can Tinned Tuna in Water
- 300 g Butternut Squash Cut into small chunks
- 1/2 Can Mixed Beans
- 2 Shallots or 1/2 white onion
- 1/2 Lemongrass stalk Chopped finely
- Handful Fresh Coriander
- 1/2 Red Chilli Chopped finely
- 1 tsp Chilli Flakes
- 1 tsp Soy Sauce
- 1/2 tsp Lemon Juice
- Salt/ Pepper
Ingredients
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|
Instructions
- Steam your butternut squash in a microwave until soft, approx 3-4 minutes
- In a bowl add your tinned tuna, beans, coriander and shallots and mix well.
- Add your butternut squash to the bowl and mash using a potato masher until the squash is soft
- Add your spices as well as your lemongrass and combine all ingredients
- Refrigerate the mixture for 1-2 hours
- Divide into 4 and form the fish cakes using your hands, gently pressing the mixture together to ensure it holds whilst cooking
- Place in the oven for 20 minutes at 200c
