1. Mix the tuna, mashed potato, egg, chives, cheese and 1 tablespoon of breadcrumbs together. 2. Line up the flour, egg, and breadcrumbs in bowl in front of you. 3. Roll the cakes into shapes and coat in flour, egg and breadcrumbs. 4. Fry in a gentle heat in a little vegetable oil until golden brown on both sides. 5. Whilst frying blend the icing sugar, vinegar and pureed strawberries together, for the dressing. 6. Arrange washed leaves in the centre of a plate. 7. Spoon over the dressing and place the fish cake on top NOTES : Chef:Steven Saunders
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 167 (61%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 839.1mg||258 %|
|Sodium 86.3mg||3 %|
|Potassium 318.9mg||8 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 10g|
|Protein 12.9g||18 %|
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Calories per serving: 274
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