Tuna patties with nutty slaw
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Tuna patties with nutty slaw
Posh up bought coleslaw with crunchy nuts and diced apple. The fishcakes can be frozen before cooking; cook from frozen, until piping hot.
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
597Kcal
Fat
38gr
Saturates
4gr
Carbs
39gr
Sugars
15gr
Fibre
3gr
Protein
24gr
Salt
2.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 lemon
- 60g panko or other dried breadcrumbs
- 5 tbsp light mayo
- 3 spring onions, finely sliced
- 1 x 160g tin tuna in spring water, drained
- 3 tsp sunflower oil, to fry
- 2 handfuls baby leaf salad or other leaves
For the slaw
- 15g nuts, such as walnuts, chopped
- 1 x 180g tub deli-style coleslaw
- 1 small apple, cored and diced
Step by step
- Firstly, dry-fry the nuts for the slaw in a frying pan for 4 minutes or until smelling toasty. Leave to cool.
- Grate the zest from half the lemon into a mixing bowl and squeeze in the juice from this half. Cut the other half into wedges. Add 30g of breadcrumbs to the bowl with 3 tablespoons of mayo and most of the spring onions then add the tuna and seasoning. Mix well with a fork, breaking up the tuna roughly.
- Shape into 4 patties; chill if you have time (even if it’s just popping them in the freezer for 5 minutes). Whisk 2 tablespoons of mayo with 1 tablespoon water. Turn the patties in this to coat, then press into the remaining 30g breadcrumbs to cover.
- Heat 2 teaspoons of oil in the frying pan on a medium heat and fry the patties for 3-4 minutes each side until golden brown and piping hot, adding another teaspoon of oil when you turn them. Alternatively, brush all over with the oil and cook in an air fryer at 200°C for 5 minutes each side until crisp.
- Stir the nuts, apple and the rest of the spring onion into the coleslaw. Serve the tuna patties with the slaw, salad leaves, and lemon wedges.
