Tuna and Sweet Potato Fishcakes with Salad

A pescatarian dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 406 kcal, 39g protein, 48g carbs, 8g fat and 6g fibre per serving (approximate)
  • About 30 minutes, preparation and cooking
  • Estimated cost £2.05–£2.76 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 1 standard tin of tuna, drained
  • 1 medium sweet potato, cooked and mashed
  • 2 spring onions
  • 1 egg
  • 2 generous handfuls mixed leaves (about 60g)
  • 1 tbsp lemon dressing

Method

  1. Have the medium sweet potato, cooked and mashed ready, and leave it to cool if it is still warm.
  2. Drain the tuna, then mix it with the mashed potato, spring onions and the egg. Season to taste.
  3. Shape the mixture into evenly sized fishcakes. Cook in a lightly oiled non-stick pan for 3-4 minutes per side, until golden and hot through.
  4. Serve with mixed leaves and lemon dressing.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Eggs, Fish. May contain, depending on the product: Mustard. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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