Great Recipes - Tuna Fishcake Bites Recipe

  
 

Tuna Fishcake Bites Recipe

 

Ingredients

  • 675g/1 1/2 lb potatoes

  • knob of butter

  • 2 hard-boiled eggs, chopped

  • 3 spring onions, chopped

  • grated rind of 1/2 lemon

  • 5ml/1 tsp lemon juice

  • 30ml/2 tbsp chopped fresh parsley

  • 200g/7 oz can tuna in oil, drained

  • 10ml/2 tsp capers, chopped

  • 2 eggs, lightly beaten

  • 115g/4 oz fresh white breadcrumbs

  • sunflower oil, for shallow-frying

  • salt and ground black pepper

  • green salad, to serve

For the tartar sauce

  • 60ml/4 tbsp mayonnaise

  • 15ml/1 tbsp natural yogurt

  • 15ml/1 tbsp finely chopped gherkins

  • 15ml/1 tbsp capers, chopped

  • 15ml/1 tbsp chopped fresh parsley

Serves 4

Method:

  1. Boil the potatoes. Drain and mash with the butter.

  2. Mix the hard-boiled eggs, spring onion, lemon rind and juice, parsley, tuna, capers and 25ml/1 tbsp of the beaten egg into the cooled potato. Season to taste, cover and chill.

  3. Mix all the sauce ingredients together. Chill in the fridge.

  4. Roll the fishcake mixture into about 24 balls. Dip these into the egg and then roll gently in the breadcrumbs until evenly coated. Transfer to a plate.

  5. Heat 90ml/6 tbsp of the oil in a frying pan and fry the balls over a moderate heat, in batches, for about 4 minutes, turning two or three times until browned all over. Drain on kitchen paper and keep warm in the oven while frying the remainder. Serve with the tartar sauce and a salad.