Name: Lucky Star
Address: PO Box 4239, South Africa
Telephone: +27 21 415 8600

INGREDIENTS

METHOD

Fishcakes:
Add the potatoes to a large pot of salted water. Allow to boil, covered, for 25 minutes, or until soft.
Drain the tuna’s water and mash using a fork.
Add the tuna, 1 egg, parsley and 3 tablespoons of the breadcrumbs and mix well.
Season with salt and pepper to taste. Divide mixture and mould into 4 large fishcakes.
Place the tray in the freezer for 5 - 10 minutes for the patties to firm up.
Once firm, dip the fishcakes in the remaining breadcrumbs, 2 beaten eggs, then again in breadcrumbs, and place back onto the tray.
*Chef’s Tip: Put in the freezer for 30 minutes.
Heat the oil in a pan over a medium-low heat and fry the fishcakes for 3 - 5 minutes on each side, or until a golden crust has formed.
Fishcake Burgers:
Spread each bun with sweet chilli mayonnaise, top with a tuna fishcake, slaw, avocado slices and fresh coriander.
Serve the tuna fishcake burgers with potato wedges and extra sweet chilli mayonnaise on the side.
Fishcake Pitas:
Toast the pitas, whole, in the toaster.
Halve each pita. Fill each of the 8 pita pockets with roasted vegetables, a dollop of tzatziki, fresh rocket, 2 quarters of a tuna fishcake and finish off with crumbled feta.
Serve two halves for each person and enjoy!
Fishcake Salad:
Serve a crispy tuna fishcake alongside an aioli dip and a fresh, dressed green salad with a squeeze of lemon juice and fresh dill.