WILD TUNA FISH CAKES
Ingredients:
- 150g canned tuna, well drained
- 100g Karisma potatoes, steamed, cooled, loosely mashed
- 10g capers, well drained
- 1 bunch dill, leaves only, diced
- 30g spring onions, finely sliced
- 50g onion, finely diced
- 1/2 bunch chives, finely diced
- 50 breadcrumbs, to add as you go
- ½ teaspoon chilli powder
- 1 whole egg, lightly beaten
- 1 teaspoon Extra Virgin Olive Oil (7g)
- Salt and pepper to taste
- 20g chopped cilantro
Method:
- In a large bowl combine all ingredients except breadcrumbs.
- Add enough breadcrumbs to just combine, not so much to make the mixture dry and crumbly – alongside the egg they acting as a binder.
- Shape mixture into patties. Refrigerate for at least 30 minutes.
- Preheat oil medium high in a non-stick fry pan. Have cooling rack and paper towel on hand to drain excess oil.
- Fry until golden and flip once in batches until cooked through. Drain well and serve whilst hot and crunchy on the outside.
- Serve with chopped cilantro!
Nutrition Facts:
- Calories: 525.4 Cal
- Protein: 52.1g
- Carbs: 48.6g
- Fat: 14.9g
