Zesty Tuna Fishcakes with Chives & Dill
Canned tuna makes utterly moreish fishcakes.
- Yields: 10 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 45 mins
2 medium potatoes, peeled and diced
1 small onion, finely chopped
2 x 170 g tins shredded tuna in salted water, well drained
3 Tbsp (45 ml) creamy mayonnaise
1 egg, lightly beaten
zest of 1 lemon
handful of chives, chopped
2 Tbsp (30 ml) dill, chopped
freshly ground salt and pepper to taste
1 C (250 ml) seasoned flour for dusting
extra lemon zest and chopped chives
a bunch of spring onions, thinly sliced
Boil the potatoes in salted water until tender. Drain well and mash until smooth. Set aside.
Heat the butter in a large frying pan and sauté the onion over a gentle heat until softened and translucent.
In a large mixing bowl, mix the tuna, mashed potato, fried onion, mayonnaise egg, lemon zest and herbs until well combined. Season to taste. Allow mixture to chill in the fridge for 30 minutes.
Using floured hands, divide the chilled mixture into +- 10 balls and flatten into patties. Dust well with seasoned flour.
Heat enough oil for shallow frying in a medium sized frying pan.
Fry the fishcakes over moderate heat until golden on both sides and hot in the centre. Cook for approximately 4 minutes per side, and then turn once more and fry for a further 2 minutes.
Place the fishcakes onto a rack lined with paper towel to absorb excess oil.
Add the lemon zest, chives and black pepper to the mayonnaise and season to taste.
Serve the fishcakes with sliced spring onions and lemon wedges and enjoy with a crisp salad.