adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuna & lemon cakes
Tuna & lemon cakes
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Use store-bought potato mash for quick and tasty fish cakes.
Ingredients:
  • 1 x 475g ctn potato mash
  • 2 x 185g cans tuna in oil, drained, flaked
  • 2 green shallots, ends trimmed, thinly sliced
  • 20.00 ml finely grated lemon rind
  • 40.00 ml chopped fresh continental parsley
  • 1 egg yolk
  • 2 eggs, lightly whisked
  • 90g (1 cup) dried (purchased) breadcrumbs
  • Vegetable oil, to shallow fry
  • 125g (1/2 cup) sour cream
  • 65g (1/4 cup) horseradish cream
  • 1 x 120g pkt baby spinach leaves
Instructions:
  • Mix together the mashed potatoes, tuna, shallot, lemon zest, parsley, and egg yolk in a bowl. Form the mixture into 8 patties.
  • In a dish, gently place the egg. Spread breadcrumbs on a plate. Dip patties in egg, then in breadcrumbs, pressing down firmly to coat. Chill in the fridge.
  • Heat a generous amount of oil in a frying pan, ensuring it reaches about 5mm up the side of the pan. Once heated, place the patties in the pan over medium heat and cook for 3-5 minutes on each side until golden brown. Afterwards, transfer the patties to a plate lined with paper towel.
  • In a small bowl, mix the sour cream and horseradish cream together. Season with salt and pepper to taste.
  • Separate the patties and spinach onto individual serving plates. Finish with a dollop of the horseradish cream mixture for added flavor.

Similar Recipes