Recipes

tuna fish cakes banner
lucky star tuna shredded
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Cooking Time
55 Minutes

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Serves
4

INGREDIENTS

  • Fishcakes
  • 2 potatoes, peeled and cut into quarters
  • 3 eggs
  • ¼ cup breadcrumbs
  • 1 Tbsp oil
  • 2 cans (170 g each) Lucky Star Light Meat Tuna Chunks in Water, drained
  • ½ cup chopped parsley
  • Salt and pepper, to taste
  • For the fishcake burgers:
  • 4 burger buns, cut in half
  • 2 cups slaw
  • 1 handful coriander
  • Sweet chilli mayonnaise, plus extra to serve
  • 1 avocado, quartered and sliced
  • 6 - 8 Potato wedges, baked
  • Fishcake Pitas:
  • 4 pitas
  • 100g Fresh rocket
  • 12 Cocktail tomatoes, roasted
  • 1 Red or yellow pepper, roasted
  • 1 Onion, sliced and roasted
  • 1 punnet Mushrooms, roasted
  • 100g Courgette, roasted
  • 2 Tbsp (30 ml) Store-bought tzatziki
  • Feta, crumbled
  • Fishcake Salad:
  • 180g Green salad, dressed
  • 2 Tbsp (30ml) Aioli (garlic mayonnaise)
  • 2 Lemon wedges
  • Fresh dill to garnish

METHOD

  1. For the tuna fishcakes:
  2. Add the potatoes to a large pot of salted water. Allow to boil, covered, for 25 minutes, or until soft.
  3. Drain the water and mash using a fork.
  4. Add the tuna, 1 egg, parsley and 3 tablespoons of the breadcrumbs and mix well. Season with salt and pepper to taste.
  5. Divide mixture and mould into 4 large fishcakes. Place the tray in the freezer for 5-10 minutes for the patties to firm up.
  6. Once firm, dip the fishcakes in the remaining breadcrumbs, 2 eggs, beaten, then again in breadcrumbs, and place back onto the tray. *Chef’s Tip: It is best to freeze for 30 minutes until firm to ensure they don’t fall apart during cooking.
  7. 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.
  8. For the fishcakes with a green salad:
  9. Serve a crispy tuna fishcake alongside an aioli dip and a fresh, dressed green salad with a squeeze of lemon juice and fresh dill.
  10. For the fishcake pitas:
  11. Toast the pitas, whole, in the toaster. Halve each pita.
  12. 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!
  13. Fishcake Salad:
  14. Serve a crispy tuna fishcake alongside an aioli dip and a fresh, dressed green salad with a squeeze of lemon juice and fresh dill.

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