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:

  1. In a large bowl combine all ingredients except breadcrumbs.
  1. Add enough breadcrumbs to just combine, not so much to make the mixture dry and crumbly – alongside the egg they acting as a binder.
  1. Shape mixture into patties. Refrigerate for at least 30 minutes.
  1. Preheat oil medium high in a non-stick fry pan. Have cooling rack and paper towel on hand to drain excess oil.
  1. Fry until golden and flip once in batches until cooked through. Drain well and serve whilst hot and crunchy on the outside.
  1. Serve with chopped cilantro!

Nutrition Facts:

  • Calories: 525.4 Cal
  • Protein: 52.1g
  • Carbs: 48.6g
  • Fat: 14.9g

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