Recipes

tuna fish cakes banner
lucky star tuna shredded
Cooking Time Icon

Cooking Time
55 Minutes

Serves Icon

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.

SHARE RECIPE

other recipes you may like

CHEF NOKUZOLA'S Stuffed Pap Balls

CHEF NOKUZOLA'S Stuffed Pap Balls

This delicious perfectly Stuffed Pap Balls is Chef Nokuzola’s signature dish. It’s golden and crispy on the outside and warm and tasty on the inside. Serve with the Chakalaka Dipping Sauce for an extra kick.

View Recipe
Cheesy Baked Potato With Pilchard Mayo

Cheesy Baked Potato With Pilchard Mayo

Perfect for 2, the Cheesy Baked Potato with Pilchard Mayo is made with our Lucky Star Pilchards in Sweet Chilli sauce and can be served with a dollop of smooth sour cream onto each potato and garnished with chopped chives.

View Recipe
Cheesy Tuna Melt Fishcakes

Cheesy Tuna Melt Fishcakes

This Cheesy Tuna melt Fishcakes is made with Lucky Star Light Tuna Chunks and can be served with a delicious coleslaw or Lucky Star Chakalaka & lemon wedges.

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!