Tuna and Vegetable Fishcakes
These Tuna and Vegetable Fishcakes are a nutritious, budget-friendly option, perfect for families and suitable for those following a low-FODMAP or GLP-1 diet. Packed with protein from canned tuna and vegetables, these fishcakes are easy to prepare for weeknight dinners, lunchboxes or afternoon snacks. Serve with your favorite dipping sauce and steamed greens.
Ingredients 12
1 potato, medium, peeled and diced
2 × 185g cans tuna in spring water, drained
1 carrot, large, peeled, grated
1⁄4 cup zucchini, grated
2 tbsp chives, chopped, optional, for flavor
1 tbsp garlic infused olive oil
2 eggs, large
1⁄2 cup gluten-free breadcrumbs
1 tsp lemon zest
1⁄2 tsp salt
1⁄4 tsp black pepper
neutral oil, for frying
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Method 7
Place diced in a saucepan of cold water. Bring to a boil and cook for 10-12 minutes until soft. Drain and mash until smooth.
In a large bowl, combine , , , , , , , , , , and .
Mix well until all ingredients are fully incorporated. If mixture seems too loose, add extra .
Shape mixture into 8 fishcakes, about 2cm thick.
Heat oil in a large nonstick skillet over medium heat. Add fishcakes and cook for 4-5 minutes per side, or until golden brown and heated through.
Remove from skillet and place on a paper towel to drain excess oil.
Serve warm with your favorite dipping sauce on the side.
Helpful tips
For extra flavor, use garlic-infused olive oil instead of garlic to keep the recipe FODMAP-friendly.
If you have young kids, form smaller, bite-sized patties for easier eating.
To reduce sodium, use tuna packed in water without added salt and adjust seasoning as needed.
If preparing ahead, store uncooked fishcakes in the fridge for up to 1 day or freeze for longer storage.
