Spinach Potato Cakes with Tuna

PREP: 15 minutes plus cooling
COOK: 35 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

399 kcal Energy
47g Carbohydrate
16g Protein
3.3g (of which Sugar)
15g Fat
5.6g Fibre
2g (of which Saturated Fat)
0.11g Salt


800g Maris Piper potatoes, cut into chunks

260g bag spinach

50g plain flour

2 tsp onion granules

Oil for shallow frying

1 tbsp extra virgin olive oil

2 tsp white wine vinegar

100g cherry tomatoes, halved

200g can tuna chunks in spring water, drained


1. Cook the potatoes in boiling water for 15-20 minutes until tender. Drain and allow to cool. Mash and season well.

2. Meanwhile, reserve 100g spinach and cook the rest in a microwave for 2 minutes until just wilted, squeeze out the excess moisture and chop. Stir this spinach into the mash with the flour and onion granules. Season to taste. Divide into 8 and press into flat rounds.

3. Heat a little oil in a frying pan and fry the potato cakes, 2-3 at a time for 2 minutes each side until golden.

4. Mix the olive oil and vinegar together in a large bowl. Shred the reserved spinach and toss into the bowl with the tomatoes. Top the potato cakes with spinach and sprinkle over the tuna to serve.

Cooking Tips

Try using canned salmon or sardines instead of tuna.

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