Real Fast Food: Tuna cakes with potato wedges & peas and berry cobbler

Stuck in a dinner rut? These crispy cakes taste like a tuna melt, and come together using ingredients you probably already have on hand. Roasted potato wedges and peas round out the meal, and a quick berry cobbler helps extend summer. (P.S. Pair some leftover cobbler with yogurt for a delicious breakfast!)


Potato Wedges & Peas
2-3 small-medium thin-skinned potatoes, scrubbed
canola oil, for cooking
1 tsp (5 ml) dried rosemary, thyme or Italian seasoning (optional)
salt and pepper, to taste
1 cup (250 ml) frozen peas

Tuna Cakes
2 170 g cans tuna packed in water, drained and broken up
3/4 cup (185 ml) Panko or dry breadcrumbs
1/3 cup (85 ml) freshly grated Parmesan cheese
1 large egg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) grainy mustard
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
canola oil, for cooking

Berry Cobbler
2 cups (500 ml) fresh or frozen blueberries
1 cup (250 ml) fresh or frozen raspberries or blackberries
1/2 cup (125 ml) sugar, divided
1 cup (250 ml) plus 1 tbsp (15 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/4 cup (60 ml) butter, at room temperature
1/2 cup (125 ml) milk or cream
coarse sugar, for sprinkling (optional)
vanilla ice cream or whipped cream, for serving (optional)


Preheat the oven to 400°F.

Start with the potatoes and peas. Cut the potatoes into even wedges, and spread in a single layer on a parchment-lined baking sheet. Drizzle with oil and toss with your hands to coat. Sprinkle with rosemary, salt and pepper and slide into the oven. Put the peas into a small saucepan, cover with water and set over medium heat.

While the veggies are cooking, start the cobbler. Put the berries into an appropriate-sized baking dish, and sprinkle with half the sugar and a tablespoon of flour. Shake the pan or gently stir to combine. In a small bowl, stir together the remaining flour and sugar with the baking powder, blend in the butter until crumbly, then stir in the milk until you have sticky, wet dough. Drop by the large spoonful over the berries and if you like, sprinkle with coarse sugar. Slide into the oven alongside the potato wedges, tossing the potatoes while the oven is open.

On to the tuna cakes. Set a heavy skillet over medium high heat. In a medium bowl, combine the tuna, breadcrumbs, Parmesan, egg, parsley, mayonnaise, mustard, lemon juice, salt and pepper and stir gently to combine. Add a generous drizzle of oil to the heated pan; shape the tuna mixture into patties and cook, without crowding the pan. Flip once and cook until golden on both sides.

Serve the tuna cakes immediately, alongside the potato wedges and peas. Leave the cobbler in the oven until the fruit is bubbly and the biscuits are golden. Serve warm, with ice cream or whipped cream.

Serves 6.

Per Serving

550 calories, 19.4 g fat (7.4 g saturated fat, 7 g monounsaturated fat, 5 g polyunsaturated fat, 71 mg cholesterol, 69 g carbohydrate, 23.6 g protein, 6.5 g fibre.

Originally published in ParentsCanada magazine, September 2015.

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