Baked Tuna
Fish Cakes
Serves 4 (2
cakes each)
Core ½ pt
whole recipe
Points 3 per
serving (1½ per cake)
600g
potatoes, peeled, and cut into chunks
3 x 185g tins
tuna in brine, drained
2 tbsp
chopped fresh parsley
2 tbsp tomato
ketchup
frylight
Preheat oven
to Gas 5/190ºC/375ºF
Boil potatoes
until tender. drain and mash well over low heat. Lightly stir in
tuna, parsley and ketchup, season well.
Shape into 8
cakes, place on a baking sheet and spray with frylight.
Cook 20mins
or until golden.
Core: Use
tomato puree instead of ketchup to make this completely core.
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