top of page

Cheesy Tuna Melt Fishcakes


Makes 5

Hands-on time: 10 minutes

Hands-off time: 65 minutes


INGREDIENTS


2 medium potatoes, peeled and cut into quarters

2 tins (170g each) Lucky Star Light Meat Tuna Chunks in Water, drained

3 eggs

3 tbsp chopped parsley

1½ cups breadcrumbs

5 mozzarella cheese cubes (2cmx2cm)

Salt and pepper, to season

2 tbsp oil, for cooking


Serving Suggestions:

Coleslaw

Lucky Star Chakalaka Mild & Spicy, warmed

Lemon wedges


METHOD


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!



2,543 views

Recent Posts

Comments


Join the Foodies community and share your Foodies of SA creations with us!

home page 1440x436px.jpg
bottom of page