Tuna fish cakes
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- Abigail Donnelly
- 4
- Easy
- Dairy free
- 20 minutes, plus 30 minutes chilling time
- 45 minutes
- Spring eld Albariño
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 x 170 g tuna cans, drained
- 3 potatoes, peeled, cooked and mashed
- 3 free-range eggs, beaten
- 3 T parsley chopped
- 1 t lemon zest
- sea salt and ground white pepper, to taste
- 2 cups sunflower oil
- 3 T flour
- 200 g panko crumbs or breadcrumbs
- lemon wedges, for serving
- For the tartare sauce, mix:
- 2 large gherkins, diced
- 8 capers
- ½ cup good-quality mayonnaise
- 2 T parsley chopped
- ½ lemon, juiced
Cooking Instructions
1. Mix the tuna, potatoes, 1 beaten egg, parsley, lemon zest and seasoning. Shape into 4 large fish cakes.
2. Dip each one into the our, then into the remaining egg and coat with the panko crumbs or breadcrumbs. Chill for 30 minutes.
3. Heat the oil and deep-fry the fish cakes over a medium heat until golden brown. Drain on kitchen paper and serve hot with the tartare sauce and lemon wedges. Season with salt.
Cook's note: If you like, use canned salmon instead of tuna. You can also use dried breadcrumbs instead of fresh.
Discover more seafood recipes here.
Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom
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