Monday, 2 May 2016

Tuna Fishcakes

Tuna Fishcakes

  • 2 medium potatoes
  • 1 jar line caught tuna
  • Zest of 1 lemon
  • Handful of chopped parsley
  • Tablespoon chopped capers
  • 1 egg
  • 1 tablespoon plain flour
  • Salt and pepper
  • Olive oil
Method:
Peel and chop the potatoes in half and boil in a saucepan of salted water for around 10-15 minutes until soft.  Drain the potatoes and mash them in the pan with the back of a fork then set aside to cool.  Once the mash has cooled season with salt and pepper, add the lemon zest, parsley, capers and the drained tuna.  Mix together thoroughly breaking up the tuna as you mix, add the flour and beaten egg and combine together.  Divide the mixture into four portions and shape each one in your hand to form the Fishcakes and then place on a lightly flour dusted plate and refrigerate for at least and hour.

Put a good glug of olive oil into a frying pan over a medium heat, cook the fish cakes for around 3-4 minutes each side until you have a nice crispy crust, then plate up and enjoy.

This is a nice light dinner, perfect for when the days are getting warmer.  I served this with salad and dressed the fish cakes with a sundried tomato mayonnaise.