Jo Pratt's Tuna and Pea Fishcakes with Caper and Lemon Mayonnaise
Over a year ago
4,151 views
Ingredients
- 400g tinned tuna, drained and flaked
- 400g mashed potato (made from approx. 800g unpeeled potatoes)
- 1 bunch spring onions, finely chopped
- 200g frozen peas, defrosted
- 2 tbsp. chopped parsley
- 1 Finely grated zest of lemon
- 8-10 tbsp. semolina
- 3 tbsp. olive oil
- Lemon wedges and green salad or vegetables, to serve
- 6 tbsp. mayonnaise
- 2 tbsp. capers, drained and rinsed and roughly chopped
- 2 tbsp. parsley, chopped
- 2 tbsp. lemon juice
- pinch cayenne pepper
Accompaniment
SponsoredNederburg Winemasters Reserve Sauvignon Blanc 2009
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours
Method
-
1
In a large bowl, mix together the flaked tuna, mashed potato, spring onions, peas, chopped parsley, lemon zest, salt and pepper until well combined.
Using wet hands (this will stop the mixture sticking to you) shape into fish cakes - big or small, it's up to you - and then lightly coat each one all over with the semolina.
Heat the olive oil in large frying pan over a low-medium heat and cook the fishcakes for just a few minutes each side until golden. You may need to do this in a couple of batches, depending on the size of your frying pan. Take care not to have the heat too high, as you want to ensure they are heated all the way through without burning.
While the fishcakes are cooking, mix together all of the ingredients for the mayonnaise. Season with salt and pepper.
Serve the hot fishcakes with the caper and lemon mayonnaise and a green salad or vegetables.
Chef's Tips
For Asian-flavoured fishcakes, replace the lemon zest with lime zest and swap the parsley for coriander.
Comments (0)