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Baked potatoes and tuna cakes

  • 2 potato and tuna cakes
  • 1 cup mixed greens with 2 Tbs. reduced-fat dressing
  • 1 apple
  • 1 cup Skim or 1% Milk

Baked Potato & Tuna Cakes

  • 1 pound red potatoes, peeled and chopped
  • 1 (6.5 oz) can tuna in water, drained
  • 1⁄ 4 cup flat leaf parsley leaves, finely chopped
  • 1 tsp lemon zest
  • 2 green onions (shallots), trimmed and thinly sliced
  • 1 egg, lightly beaten
  • Salt and ground black pepper
  • 1⁄ 2 cup dried breadcrumbs
  • Olive oil spray for greasing
  • Mixed salad, to serve

Cook potatoes in a saucepan of boiling water for 10-12 minutes until tender. Drain. Mash and transfer to a medium bowl. Cover and refrigerate until cold. Add tuna, parsley, lemon zest, green onions and egg to cold mashed potato. Season with salt and pepper. Mix until very well combined. Form mixture into 8 patties, pressing mixture to shape. Coat patties evenly in breadcrumbs.

Place on a tray, cover and refrigerate for 1 hour. Preheat oven to 400ºF. Grease a baking tray with oil spray. Heat until hot. Add patties and spray generously with oil spray. Cook, turning once and spraying again with oil, for 25-30 minutes or until golden. Drain on paper towel. Serve with a mixed salad.

Makes eightg cakes (two per serving).

Recipe courtesy of

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