Rosti fish cakes

Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 430
  • fat 27g
  • saturates 4g
  • carbs 28g
  • sugars 4g
  • fibre 7g
  • protein 19g
  • salt 1.3g


  • 300g potatoes
  • 80g can tuna in brine, drained (or use salmon - see tip, below)
  • 2 tbsp capers in brine, drained
  • 2 spring onions, trimmed and finely chopped
  • 1 large egg, beaten
  • 4 tbsp olive oil
  • ½ bunch asparagus spears, from Asparagus, pea & feta frittata - see 'goes well with')
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ pack watercress



If you prefer, you can make these fishcakes from tinned salmon, but they will cost a little more.



  1. Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.

  2. Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.

  3. Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.

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