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

½ cup chopped parsley

¼ 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. *Chef’s Tip: It is best to freeze for 30 minutes until firm to ensure they don’t 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!

Tuna Fishcakes 3 Ways