Tuna Fishcakes 3 Ways

Wondering what to do with your cupboard staples? Turn them into these DELICIOUS 5-INGREDIENT TUNA FISHCAKES

Serves 4

INGREDIENTS

2 potatoes, peeled and cut into quarters
2 cans (170g each) Lucky Star Light Meat Tuna Chunks in Water, drained
3 eggs
cup chopped parsley
cup breadcrumbs
Salt and pepper, to taste
1 tbsp oil

For the fishcakes with a green salad:
Green salad, dressed
Aioli (garlic mayonnaise)
Lemon wedges
Fresh dill

For the fishcake pitas:
4 pitas
Fresh rocket
Roasted Mediterranean vegetables (such as baby tomatoes, peppers, onion, mushrooms, courgette)
Tzatziki
Feta, crumbled

For the fishcake burgers:
4 burger buns, cut in half
Sweet chilli mayonnaise, plus extra to serve
2 cups slaw
1 avocado, quartered and sliced
Handful fresh coriander
Potato wedges, baked

METHOD

For the tuna fishcakes:

1. Add the potatoes to a large pot of salted water. Allow to boil, covered, for 25 minutes, or until soft.
2. Drain the water and mash using a fork.
3. Add the tuna, 1 egg, parsley and 3 tablespoons of the breadcrumbs and mix well. Season with salt and pepper to taste.
4. Divide mixture and mould into 4 large fishcakes. Place the tray in the freezer for 5-10 minutes for the patties to firm up.
5. Once firm, dip the fishcakes in the remaining breadcrumbs, 2 eggs, beaten, then again in breadcrumbs, and place back onto the tray. *Chefs Tip: It is best to freeze for 30 minutes until firm to ensure they dont fall apart during cooking.
6. 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.

For the fishcakes with a green salad:

1. Serve a crispy tuna fishcake alongside an aioli dip and a fresh, dressed green salad with a squeeze of lemon juice and fresh dill.

For the fishcake pitas:

1. Toast the pitas, whole, in the toaster. Halve each pita.
2. 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!

For the fishcake burgers:

1. Spread each bun with sweet chilli mayonnaise, top with a tuna fishcake, slaw, avocado slices and fresh coriander.
2. Serve the tuna fishcake burgers with potato wedges and extra sweet chilli mayonnaise on the side and ENJOY!

Planning to try this?

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/301933683643677/