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Tuna Fishcakes with Tzatziki |
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| Serves 3 |
Prep 15 mins + chilling |
Cook 12 mins |
Easy |
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Can be frozen |
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My rating |
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Ingredients |
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For the fish cakes
2 large potatoes (about 550g cut into small chunks)
2 x 120g cans of tuna in spring water
1 lemon, 1/2 juiced, 1/2 cut into wedges
1/2 small packet of chives, snipped
1 egg, beaten 4 spring onions, chopped
4 tbsp plain flour
2 tbsp olive oil Ingredients
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For the
Tzatziki
350g/12oz Greek yoghurt
1/2 a cucumber, grated
1 or 2 tsp lemon juice
or serve with mayonnaise
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Put the potatoes in a saucepan, cover in
cold, water and bring to the boil. Once boiling, reduce to a
simmer and cook for about 8 minutes until tender. Drain and
leave to steam dry or 2 mins.
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Mash the potatoes in a large bowl. Add the
tuna and combine, breaking it up with a fork, then add lemon
juice and chives. Season and add the egg and use your hands to
bring everything together. Divide the mixture into 6 and shape
into fish cakes. Chill for 10 mins to firm up.
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Meanwhile, mix the spring onions with the
mayonnaise and chill
until ready to serve or make tzatziki
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Peel and de-seed the cucumber before
grating. Squeeze the grated cucumber hard to get all the
excess liquid out. Leave to drain. .Combine the yoghurt,
cucumber, lemon juice.
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Cook the fish cakes in batches. Heat half
the oil in a large non-stick pan and lightly dust the fish
cakes with flour then put them in the frying pan for 3-4 mins
each side until golden and warmed through, then repeat with
the rest of the fish cakes.
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DAILY
DINNERS 
