Hands-on time: 10 minutes
Hands-off time: 65 minutes
2 medium potatoes, peeled and cut into quarters
2 tins (170g each) Lucky Star Light Meat Tuna Chunks in Water, drained
3 tbsp chopped parsley
1½ cups breadcrumbs
5 mozzarella cheese cubes (2cmx2cm)
Salt and pepper, to season
2 tbsp oil, for cooking
Lucky Star Chakalaka Mild & Spicy, warmed
1. Add the quartered potatoes to a pot of salted water. Allow to boil for about 25 minutes or until just soft.
2. Drain the water and mash the potatoes using a fork. Allow the mashed potatoes to cool to ensure firm fishcakes.
3. To the mashed potatoes, add the drained Lucky Star Tuna Chunks, 1 egg, chopped parsley, ½ cup of breadcrumbs and mix well. Season with salt and pepper to taste.
4. Divide the mixture into 5 balls and set them aside. Press 1 block of cheese into the centre of each ball before sealing the hole over the cheese. Reshape the cheese-filled ball into flattened spheres and set aside.
5. Dip the fishcakes in the remaining cup of breadcrumbs, followed by 2 beaten eggs, and again in the breadcrumbs to coat well.
6. Refrigerate the fishcakes for 30 minutes or until firm. This will ensure they hold shape when cooking. *Chef’s tip: The coated fishcakes can be frozen for up to 3 months and cooked from frozen when needed.
7. Heat the oil in a pan on medium heat. Fry the fishcakes in batches for about 3-5 minutes a side until golden brown and crisp.
8. Serve the warm fishcakes with delicious coleslaw, Lucky Star Chakalaka and lemon wedges and ENJOY!