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Fishcakes with yoghurt tartare
Fishcakes with yoghurt tartare
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Make family time fun by having the kids help make delicious tuna and potato patties. Bake until crispy and serve with flavorful herbed yogurt for a delightful meal.
Ingredients:
  • 500g Desiree potatoes, peeled, cut into 3cm pieces (see note)
  • 425g can tuna in springwater, drained, flaked
  • 1 small red capsicum, halved, seeded, finely chopped
  • 6 shallots, trimmed, finely chopped
  • 40.00 ml chopped fresh continental parsley
  • 1 tsp finely grated lemon rind
  • 40g (1/4 cup) plain flour
  • 1 egg, lightly whisked
  • 135g (1 1/2 cups) mixed-grain dried (packaged) breadcrumbs
  • Olive oil spray
  • 250g (1 cup) low-fat Greek-style yoghurt
  • 21.00 gm fresh lemon juice
  • 20.00 ml chopped fresh continental parsley
  • 1 tsp capers, rinsed, drained, finely chopped
Instructions:
  • Mix together creamy yoghurt, tangy lemon juice, fresh parsley, and briny capers in a small bowl to create a delicious yoghurt tartare.
  • Boil the potato in a saucepan of water for 12 minutes or until tender. Then, drain and return to the pan. Mash slightly and allow to cool.
  • Mix the potato, tuna, capsicum, shallot, parsley, and lemon rind in a large bowl. Separate into 8 portions and shape each into a 2cm-thick patty. Chill in the fridge for 30 minutes until firm.
  • 1. Preheat oven to 200°C and line a large baking tray with non-stick baking paper. 2. Set up three shallow dishes - one with flour seasoned with pepper, one with beaten egg, and one with breadcrumbs. 3. Dip each patty first in the flour, shaking off excess, then in the egg, and finally in the breadcrumbs, pressing firmly to coat evenly.
  • Lay the patties onto the lined tray and gently mist with oil. Bake for 20 minutes or until they turn golden brown. Enjoy the patties with the refreshing yoghurt tartare on the side.

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